Gnocchi with Asparagus and Mushrooms, Bacon and Parmesan Recipe

5 from 1 vote

Gnocchi with Asparagus and Mushrooms, Bacon and Parmesan Recipe

My asparagus and mushrooms, bacon and Parmesan gnocchi recipe makes a delicious pasta that’s quick, easy and versatile. Keep things simple and let the beautiful fresh produce shine with a light pan-fry in extra virgin olive oil. Or cook it longer in plenty of cream, shower it with Parmigiano, sprinkle on a little salt, and grind on some cracked black pepper, and serve immediately.

Prep Time10

Cook Time15

Total Time25

Course: Pasta

Cuisine: Italian

Servings:

Calories: 429kcal

Author: Lara Dunston

Equipment

Ingredients

1 tsp table salt
2 tbsp olive oil
100 g bacon rindless, cut into 1cm wide strips
200 g white button mushrooms cut into 1cm slices
8 asparagus spears trimmed of woody ends, chopped into 2cm long pieces
500 g gnocchi
2 tbsp Parmigiano Reggiano grated, or other parmesan cheese
1 tbsp extra virgin olive oil
¼ tsp flaky sea salt or to taste
¼ tsp cracked black pepper or to taste

Metric - US Customary

Instructions

Put a pot of salted water on to boil. Add the gnocchi, which should only take a few minutes to cook, when you’re up to step 5, after adding the asparagus to the fry pan.
To a deep frying pan, add the olive oil and heat over medium-high until hot and shimmering.
Fry the bacon strips for a few minutes (or until cooked to your liking), then use a slotted spoon to remove the bacon and set it aside in a dish.
Turn the heat up to high and fry the mushroom slices in the bacon oil for a few minutes, then push them to the side of the pan.
Add the asparagus pieces and fry for a few minutes (or until cooked to your liking), then turn the heat down to low, return the bacon to the pan, and stir to combine.
Use a slotted spoon to transfer the gnocchi to the pan, taking a little pasta water with it. Add a tablespoon of grated Parmigiano Reggiano or other parmesan cheese, and an additional couple of spoons of water, and stir to combine well.
Divide the gnocchi between serving plates, ensuring guests get an even mix of asparagus, mushrooms and bacon, drizzle on the extra virgin olive oil, sprinkle on a little flaky sea salt, grind on some cracked black pepper, and shower with grated Parmigiano Reggiano and serve immediately.

Notes

White button mushrooms are also called cup mushrooms or mushroom cups in Australia.
We prefer using authentic Parmigiano Reggiano – while it’s more expensive than the finely grated ‘Parmesan’, you should find less is more and that you use less as it has so much more flavour, but obviously use whichever kind of Parmesan you prefer.

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