Buttery bacon & basil gnocchi

Sometimes you just gotta eat bacon in a buttery form. I’m sure there are scientific studies out there that link bacon directly to happiness. Gnocchi is quick and easy to cook especially on a school night. 

  • One packet of gnocchi
  • Chopped up garlic clove
  • A few rashers of bacon
  • Chopped up mushrooms
  • Sweet tomatoes (I used Sugardrop)
  • Lots of basil leaves
  • Olive oil 
  • Parmasan 

Cook off the bacon , mushrooms and tomatoes in a little oil. Add the chopped garlic until cooked (careful not to burn it!). Boil the gnocchi in salted water until it starts to float to the top of the pan and drain. Mix the gnocchi together with the cooked off ingredients then stir some basil, oil and Parmesan. Season and eat! Feel free to add a good knob of butter to make it extra tasty. By god I love gnocchi. Gnocchi is easy to make as well, I think I’ll leave that for a weekend activity…. 


Bacon & broccoli quiche

For the pastry :

  • 8 0z plain flour
  • 5oz unsalted butter
  • 2-3 tbsp water

For the filling:

  • Handful of chopped up broccoli
  • Packet of bacon chopped up
  • 50ml double cream
  • 4 eggs beaten
  • Splash of milk
  • 1 big chopped onion 
  • Chunk of mature cheddar cheese grated 
  • Salt and pepper

Making quiche is dead easy and much nicer than the soggy supermarket bought ones. They’re a bit like scotch eggs really, better home made!

Rub the butter into the pastry to make breadcrumbs and then mix in the water until it forms a coherent pastry dough. Chill in the fridge.

Sweat off the onion and bacon until caramelised and then add the broccoli. Take off the heat when the broccoli turns bright green.

Roll out the chilled pastry and blind bake on gas mark 4 for 10 minutes. Fill the pastry case with the onions, broccoli and bacon. Sprinkle lots of cheese over the filling. Make the egg mixture by beating the eggs, milk and cream together, season and then pour over the quiche filling. Pop in the oven for half an hour until the filling doesn’t wobble when gently shaken. Best served hot from the oven!