Chilli Jam Bacon & Leek Gnocchi

Make the bacon crumb

• Cook the Finnebrogue Smoked Back Bacon pieces under the grill for 8 - 9 minutes.
• Once cool enough to handle, tear each piece of bacon in half, add to a food processor and blitz until you have a coarse crumb.

Cook the gnocchi & leeks

• Thinly slice the leeks.
• Heat a dash of oil in a large frying pan on a medium heat, add the leek with a pinch of salt and cook for 5 minutes until it starts to soften.
• Make up the vegetable stock cube with 200ml boiling water.
• Stir in the chilli jam, optional chilli flakes and dried thyme and cook for 1 minute.
• Pour in the vegetable stock then whisk in the cream cheese, mixing vigorously so that you have a smooth, creamy sauce.
• Stir through half the bacon crumb.
• Tip in the gnocchi and simmer gently for 5 - 7 minutes.

Plate Up

• Finish with the remaining bacon crumb, then plate up in bowls and enjoy!