- 500g packet fresh gnocchi
- 4 rashers shortcut bacon, roughly chopped
- 190g jar Leggo's Pesto - Sundried Tomato
- 1 cup light cream
- 2 tablespoons chopped fresh parsley
Cook gnocchi following packet directions. Drain and set aside.STEP 2
Heat a large non stick frypan over medium-high heat and add bacon. Cook for 4-5 minutes or until crisp. Reduce heat, add Leggo's Pesto and cream. Gently bring to a simmer, stirring occasionally.STEP 3
Gently stir gnocchi through sauce with half of the parsley. Serve immediately garnished with remaining parsley.
For added heat, add 1 chopped red chilli when cooking bacon.