Festive and filling.


Serves: 4

  • 500g Gnocchi
  • 200g Smoked Bacon, diced
  • 500g Brussel Sprouts, cut in half
  • 2 Large Portobello Mushrooms, broken into chunks
  • 3 Tbsp Rapeseed Oil
  • 1 Tbsp Wholegrain Mustard
  • 1 Tbsp Crème Fraiche
  • 100g Mature Irish Cheddar, grated
  • Salt and black pepper


  1. Place a pot of salted water onto the boil.
  2. Add the diced bacon to a cold pan and place on to a medium heat.
  3. After 10 minutes the fat should have rendered out of the bacon so the bacon will be lovely and crisp.
  4. Set the bacon and its fat aside.
  5. Place the pan on a high heat, when it starts to smoke add the rapeseed oil, followed by the sprouts and mushrooms.
  6. Keep tossing the pan until the sprouts begin to char. Once mushrooms are golden and sprouts are charred reduce the heat and add the gnocchi to the pot of water.
  7. Within a matter of seconds the gnocchi will be cooked. Remove the gnocchi straight into the pan with sprouts and mushrooms. Add the mustard and toss.
  8. Increase the heat and pour in 1 cup of the cooking water and bring to the simmer.
  9. Next, add the Crème Fraiche and season.
  10. Toss the pan and adjust the thickness of the sauce with more of the cooking water.
  11. Add the gnocchi to your serving plates and top with grated cheese.