Marry Me Gnocchi With Pancetta Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
6 servings
Ingredients
  • 4 ounces diced pancetta
  • 2 tablespoons minced garlic
  • 1 (6.7-ounce) jar red pesto (sun-dried tomato pesto)
  • 2 cups chicken stock
  • 1 cup heavy whipping cream
  • ½ cup shredded Parmesan cheese
  • 2 pounds gnocchi
  • 1 teaspoon kosher salt
  • ⅓ cup chopped sun-dried tomatoes
  • Juice and zest of 1 lemon
  • 1 tablespoon chopped fresh basil
Directions
  1. Fry pancetta in a large skillet until crispy. Remove pancetta and set aside, keeping about 2 tablespoons pancetta fat in the pan.
  2. In the same pan, saute garlic for a few minutes until fragrant.
  3. Add pesto and chicken stock, mix well, and simmer for a few minutes until slightly reduced.
  4. Stir in cream and Parmesan cheese. (Don't worry if the sauce is broken; it will come together as you cook and stir the gnocchi.)
  5. Stir in gnocchi and salt and mix well. Allow to simmer for 10-15 minutes until plump and pillowy and the sauce has thickened.
  6. Stir in sun-dried tomatoes.
  7. Stir in lemon juice and zest. If your sauce is broken, add 1-2 tablespoons water, increase heat, and stir until it comes back together.
  8. Taste for salt before serving with fresh basil and crispy pancetta on top.