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
Fry pancetta in a large skillet until crispy. Remove pancetta and set aside, keeping about 2 tablespoons pancetta fat in the pan.
In the same pan, saute garlic for a few minutes until fragrant.
Add pesto and chicken stock, mix well, and simmer for a few minutes until slightly reduced.
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.)
Stir in gnocchi and salt and mix well. Allow to simmer for 10-15 minutes until plump and pillowy and the sauce has thickened.
Stir in sun-dried tomatoes.
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.
Taste for salt before serving with fresh basil and crispy pancetta on top.