Roasted gnocchi with chard and cherry tomatoes in bacon-garlic sauce

Name: Roasted gnocchi with chard and cherry tomatoes in bacon-garlic sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 75 g Breakfast bacon in slices; 3 TABLESPOONS Olive oil; 1 Onion; 1 TABLESPOON Flour; 200 ml Vegetable broth; 200 ml Milk; 200 g Whipped cream; 3 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Swiss chard; 2 Spring onions; 150 g cherry tomatoes; 2 Carrots; 600 g fresh gnocchi (cooling shelf); 6 Stem(s) Parsley; 7-10 Tbsp Sugar

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

75 g Breakfast bacon in slices
3 TABLESPOONS Olive oil
1 Onion
1 TABLESPOON Flour
200 ml Vegetable broth
200 ml Milk
200 g Whipped cream
3 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Swiss chard
2 Spring onions
150 g cherry tomatoes
2 Carrots
600 g fresh gnocchi (cooling shelf)
6 Stem(s) Parsley
7-10 Tbsp Sugar

Directions

1
Cut the bacon into pieces. Heat 1 tablespoon of oil in a saucepan. Fry the bacon for 2-3 minutes until brown. Peel and chop onion. Remove bacon and let it drain on kitchen paper. Put the diced onion into the pot and fry until transparent, dust with flour and sauté.
2
Add stock, milk and cream, bring to the boil and simmer for about 2 minutes. Peel the garlic and press it through a garlic press to make the sauce. Season with salt and pepper. Clean, wash and cut the chard into pieces.
3
Clean, wash and slice the spring onions. Wash and halve the tomatoes. Peel, wash and slice carrots lengthwise. Heat 2 tablespoons of oil in a frying pan. Fry the gnocchi for 2-3 minutes until brown.
4
Add the chard, spring onions, carrots and cherry tomatoes and continue to fry for 2-3 minutes while turning. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Add sauce and parsley to the gnocchi, stir-fry and reheat again.
5
Season to taste with salt, pepper and a little sugar. Serve and sprinkle with bacon.