Spinach Ricotta Gnocchi Recipe with Asparagus, Broccolini and Dukkah

This spinach ricotta gnocchi recipe with creamy pesto, asparagus, broccolini and dukkah makes a delicious pasta with store-bought gnocchi that comes together in no time. Pan frying the gnocchi gives the pillowy pasta a crispy exterior, while the creamy pesto sauce is loaded with flavour and texture thanks to the fresh just-cooked green vegetables, crispy bacon and crunch dukkah.

Prep Time5

Cook Time20

Total Time25

Course: pasta, main course, lunch, dinner

Cuisine: Italian

Servings:

Calories: 827kcal

Author: Lara Dunston

Equipment

Ingredients

4 tbsp olive oil divided
2 bacon rashers rind removed, finely diced
12 asparagus spears trimmed of hard white ends, cut into quarters
200 g broccolini florets only
500 g spinach ricotta gnocchi shelf-stable, store-bought
2 tbsp basil pesto
300 ml thickened cream
½ tsp salt or to taste
½ tsp cracked black pepper or to taste
1 cup mozzarella grated, optional
2 tbsp dukkah
1 tbsp pine nuts
1 cup fresh basil leaves

Metric - US Customary

Instructions

In a large lidded deep fry pan or skillet, heat a tablespoon of olive oil over medium heat and fry the finely diced bacon until cooked to your liking. Scoop out the bacon with a slotted spoon and transfer it to a large bowl.
To the same pan, add another tablespoon of oil and heat, then fry the hard pieces of asparagus spears in the bacon oil for a few minutes until just cooked. Add the broccolini florets and softer asparagus tips and fry for two minutes more. Transfer the vegetables to the same bowl as the bacon and stir to combine the lot.
Add another two tablespoons of olive oil to the pan and heat, add the spinach ricotta gnocchi, stir so the gnocchi are separated and fully coated in oil, and fry for a couple of minutes until golden. Use tongs to turn the gnocchi for even colouring – or simply use a wooden spoon to stir the pasta or shake the pan.
Put the lid on and cook for another minute or so, watching the gnocchi. When the gnocchi puffs up, remove the lid. Give the gnocchi a stir with a wooden spoon or shake the pan. When the gnocchi is mostly brown all over, try a piece. The gnocchi should be soft and fluffy within and crispy on the outside.
Return the bacon, asparagus and broccolini to the pan, add the basil pesto and thickened cream, season with salt and pepper, and stir to well combine, and let the sauce reduce.
When the sauce has reduced, taste and adjust the seasoning to suit your palate. For an even creamier sauce, add a cup of grated mozzarella, stir to combine. When the cheese has melted, serve immediately.
Distribute the gnocchi between plates, drizzle on a little extra virgin olive oil, sprinkle on the dukkah and pine nuts, and shower with fresh basil leaves.
Serve with a side salad and more grated parmesan, dukkah, and salt and pepper on the table.

Notes

To serve: extra virgin olive oil for drizzling, grated parmesan cheese, more salt and pepper, dukkah

Nutrition