Ingredients

The following ingredients have 4 Servings
  • 1 16 Ounce Package Gnocchi
  • 6 Slices Bacon,
  • 5 Ounces Baby Spinach (About 3 Cups)
  • 1/2 Cup Cashews
  • 1/2 Cup Parmesan Cheese
  • 2 Cloves Garlic (Minced)
  • Salt & Pepper (To Taste)
  • 1/3 Cup Olive Oil
  • 3/4 Cup Heavy Cream

Instruction

  • Cook the gnocchi according to package directions, drain and set aside.
  • Cook the bacon in a large skillet over medium-high heat until crisp. Turn off the heat, transfer the bacon to a paper towel lined plate and drain all grease from the pan. Keep the pan handy to make the sauce.
  • Meanwhile, add the spinach, cashews, parmesan, garlic, and salt and pepper to taste to the bowl of your food processor or high powered blender. Pulse 5-6 times until you have a coarse mixture.
  • Stream in the olive oil with the food processor running on low and blend for 1-2 minutes until smooth. If using a blender, you can add the olive oil in all at once and blend.
  • Place the same pan you used for the bacon back on the stove over low heat. Add the cream and all of the pesto and whisk until smooth.
  • Keep whisking the sauce constantly for 1-2 minutes until heated through and slightly thickened.
  • Add the cooked gnocchi to the sauce and stir to combine. Serve topped with the cooked, crumbled bacon and extra cheese if desired.