GNOCCHI WITH CARAWAY, CABBAGE AND BACON

Serves 10

RECIPE ALLERGENS:
GNOCCHI & PASTA – WHEAT
CRÈME FRAICHE – MILK
PARMESAN CHEESE - MILK

Ingredients: 
  • 1 kg Dolmio Tomato and Basil Sauce
  • 900g Gnocchi or pasta
  • 400g Bacon cut into strips
  • 1 Large savoy cabbage shredded
  • 2 tsp. Caraway seeds
  • 2 Cloves of garlic crushed
  • 2 Red onions chopped
  • 100ml Crème fraiche
  • Grated parmesan cheese for garnishing
Preparation method: 

1. Preheat the oven to 180c Gas mark 4
2. Blanche the Gnocchi or pasta in a pan of boiling water
3. Fry the bacon in a large pan with the onion until golden
4. Add the shredded cabbage garlic and caraway seeds to soften
5. Stir in the tomato and basil sauce
6. Gently fold in the gnocchi or pasta
7. Place in an ovenproof dish and bake for 20mins
8. Remove from the oven and finish with a swirl of crème fraiche and grated cheese

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