Gnocchi with Creamy Bacon Sauce

First make the sauce for the dish. In a small saucepan, heat olive oil over a medium high heat and then add cornflour. Whisk quickly until cornflour is fully mixed into the oil.

Dissolve the stock in the water. Add to the pan and whisk well. Add milk and stir in. Cook for 2 minutes, keeping the pan at no more than a simmer.

Add yogurt to the pan, a spoonful at a time, whisking each addition until full mixed. Once all the yogurt is added, mix in Parmesan and garlic powder and whisk again until fully combined. Cook for 2 minutes and then scatter in parsley and remove from heat. Set aside.

Heat a drizzle of olive oil, or use cooking spray in a frying pan. Add bacon to the pan and cook for 2–3 minutes until it is starting to brown.

Add gnocchi to the pan to crispen the edges a little. If you are using ready-made gnocchi, there is no need to boil it first. If you have made the gnocchi from scratch then I would advise boiling before adding to the pan (although I haven’t tried adding it straight in). Cook for another 2 minutes, stirring often to prevent the gnocchi from catching.

Add peas and leeks and toss everything together. Cook for another 3–4 minutes, stirring every minute or so. Add spinach and stir around the pan for a couple of minutes, until wilted.

Finally, pour over the sauce and combine everything together. Serve and put your feet up!