Ingredients
Product used:
1 cup McCain Peas
- 2 rashers bacon, cubed
- 1 tbsp olive oil
- 150ml thickened cream
- 2 heaped tbsp basil pesto
- 500gm packet potato gnocchi
- Baby spinach to serve
Method
1. | Prepare gnocchi as per directions on pack. |
2. | At the same time, fry the bacon in olive oil until crispy. Add McCain Peas from frozen. Cook for 2 minutes then add cream and pesto. Stir and bring to the boil. When gnocchi is cooked, stir through the sauce and serve with baby spinach |
Potato Gnocchi With Peas, Bacon And Pesto
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Prepare gnocchi as per directions on pack. |
2 | At the same time, fry the bacon in olive oil until crispy. Add McCain Peas from frozen. Cook for 2 minutes then add cream and pesto. Stir and bring to the boil. When gnocchi is cooked, stir through the sauce and serve with baby spinach |