Bacon and Egg Gnocchi (Kind-of Carbonara)

Ingredients

Cooks in:10 minutes        Serves:4

• 500g gnocchi, freshly made store-bought gnocchi is fine
• 125g bacon, diced
• 1/2 Tbsp olive oil
• 1/4 cup cream, or more if desired
• 1 Tbsp white wine vinegar
• 4 eggs
• Salt and freshly ground black pepper
• Parmesan cheese, for serving
• Fresh parsley, for serving (optional)

What to do

1. Cook the gnocchi in a medium-sized pot of salted boiling water. After 2-3 minutes or as they float to the surface they are ready, so remove with a slotted spoon and set aside in four warmed bowls, with an extra drizzle of olive oil.

2. To save on washing up, drain the water from the gnocchi pot, dry with kitchen paper and then on medium-high heat fry the bacon in a little olive oil for 5 minutes, or until crispy. Add in the cream, simmer gently for another minute and then remove from the heat and pour over the gnocchi servings.

3. To another medium-sized pot of boiling water add 1 Tbsp white wine vinegar and then gently crack two eggs into the water. For a soft poach, remove after 2-3 minutes using a slotted spoon and place gently on two of the gnocchi servings. Repeat for the remaining eggs, then top each bowl with a generous pinch of salt and pepper and shavings of parmesan, as well as a small handful of fresh parsley if you like. Serve immediately.

Notes
You could also substitute the gnocchi for penne or linguini for an even more budget friendly and lighter version.

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