As if a full English traybake isn’t good enough, we’ve added crispy pan-fried filled gnocchi for extra flavour and crunch. An incredible hungover brunch or lazy dinner.
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Step 1.
Heat your oven to 200°C fan. Chop your mushrooms into quarters. Get them in a large deep roasting tin with the cherry tomatoes (if they’re on a vine, leave them on), bacon rashers and a drizzle of olive oil. Season with salt and pepper then whack in the oven for 10 mins.
Step 2.
Set a large frying pan over a medium heat with a drizzle of olive oil (or a knob of butter if you prefer) and add the gnocchi. Lightly cook for 2-3 mins or until slightly golden and crispy.
Step 3.
Once the veggies and bacon have had 10 mins in the oven, take the tray out. Carefully lift off the cherry tomatoes and bacon. Tip the can of baked beans in around the mushrooms then top with the crispy gnocchi, cherry tomatoes and bacon. Use a spoon to create small craters then crack in your eggs.
Step 4.
Get the tray back into the oven for 3-4 mins or until the egg whites are just set and the yolks are runny.
Step 5.
Sprinkle over some chopped parsley then divide between plates and get stuck in.
In Partnership with La Famiglia Rana
We’ve made this recipe using their Tomato & Mozzarella Filled Pan Fry Gnocchi.
We’ve made this recipe using their Tomato & Mozzarella Filled Pan Fry Gnocchi.
Serves
4
Chestnut Mushroom
Cherry Tomatoes
Streaky Bacon
La Famiglia Rana Tomato & Mozzarella Filled Pan Fry Gnocchi
Baked Bean
Egg
Fresh Parsley
Olive Oil
In Partnership with La Famiglia Rana
We’ve made this recipe using their Tomato & Mozzarella Filled Pan Fry Gnocchi.
We’ve made this recipe using their Tomato & Mozzarella Filled Pan Fry Gnocchi.
Serves
4
Chestnut Mushroom
Cherry Tomatoes
Streaky Bacon
La Famiglia Rana Tomato & Mozzarella Filled Pan Fry Gnocchi
Baked Bean
Egg
Fresh Parsley
Olive Oil
In Partnership with La Famiglia Rana
We’ve made this recipe using their Tomato & Mozzarella Filled Pan Fry Gnocchi.
We’ve made this recipe using their Tomato & Mozzarella Filled Pan Fry Gnocchi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat your oven to 200°C fan. Chop your mushrooms into quarters. Get them in a large deep roasting tin with the cherry tomatoes (if they’re on a vine, leave them on), bacon rashers and a drizzle of olive oil. Season with salt and pepper then whack in the oven for 10 mins.
Step 2.
Set a large frying pan over a medium heat with a drizzle of olive oil (or a knob of butter if you prefer) and add the gnocchi. Lightly cook for 2-3 mins or until slightly golden and crispy.
Step 3.
Once the veggies and bacon have had 10 mins in the oven, take the tray out. Carefully lift off the cherry tomatoes and bacon. Tip the can of baked beans in around the mushrooms then top with the crispy gnocchi, cherry tomatoes and bacon. Use a spoon to create small craters then crack in your eggs.
Step 4.
Get the tray back into the oven for 3-4 mins or until the egg whites are just set and the yolks are runny.
Step 5.
Sprinkle over some chopped parsley then divide between plates and get stuck in.
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