Creamy Gnocchi with Bacon, Chicken & Pesto
1 tspn olive oil, 2 tspns crushed garlic, 1 large brown onion finely chopped, 6 rashers bacon with rind removed and chopped (or 250gms diced bacon from Coles/Woolies), a packet of gnocchi from the supermarket, a large handful of shredded BBQ chook, 2 heaped tspns each of sundried tomato pesto and basil pesto, small jar of sundried tomato strips (drained), approx 450ml light thickened cream, 2 heaped tblspns light sour cream, 1/2 heaped cup grated parmesan cheese,
a few fresh basil leaves - torn into bits.
Be careful with the basil as it can be quite overpowering. I recommend about 10 - 12 average sized leaves torn into small bits. You can use baby spinach leaves instead if the basil isn't to your taste.
Heat the oil in a large saucepan over medium heat
Add the garlic, onion and bacon, cook for about 5 minutes until the onion is nice and soft and the bacon is a light golden colour, remove from the heat and set aside
Cook gnocchi according to directions, drain and return to saucepan
Add bacon / onion mix, chicken, sundried tomato & basil pestos, sundried tomato strips,
cream, sour cream and parmesan to gnocchi
Stir over low heat, then add torn basil leaves and salt & pepper to taste
Add extra cream if desired to make it nice and saucy -
make sure to stir through and heat thoroughly without boiling
Serve with a crusty bread and / or a light salad