I just made a big batch of ricotta parmesan gnocchi and this pancetta cream sauce is my absolute favorite pairing for those little pillows of joy and happiness.
Just the thought of tossing gnocchi in a combination of salty pancetta, parmesan, heavy cream and garlic makes me smile, so let’s get started…
Begin by making your gnocchi. My ricotta parmesan gnocchi takes about 20 minutes to whip up, but any gnocchi will work beautifully in this sauce, even store bought gnocchi. Sometimes you gotta do what you gotta do, right?
The great thing about this sauce is that it takes just about the same amount of time to make as it does to boil a pot of water and cook your gnocchi. Perfect, right?
Start by bringing a large pot of water to a boil to cook your gnocchi and place 4 ounces of diced pancetta into a dry skillet over medium heat. Cook the pancetta until crisp, transfer onto a plate and set aside for now.
Leave any fat rendered off of the pancetta in the skillet and add 2 finely minced cloves of garlic. Cook the garlic for about 60 seconds, stirring constantly and then add 1/2 cup of stock (you can use chicken or beef stock) into the skillet.
Once the water is boiling, add a large pinch of salt and cook the gnocchi according to manufacturers instructions or for 60-90 seconds for freshly made gnocchi.
Use a wooden spatula to scrape any browned bits from the bottom of the skillet and then add 2/3 cup of heavy cream.
Bring the sauce up to a simmer and add the crisp pancetta back into the skillet.
As soon as the gnocchi begins to float to the top of the boiling water, use a slotted spoon to transfer it directly into the skillet. Take the skillet off of the heat and add 2/3 cup of finely shredded parmesan.
Give everything a good toss and divide the gnocchi between 2 dinner bowls or 4 appetizer dishes.
Just to be safe, sprinkle a little more parmesan and some fresh parsley over the gnocchi before you did in…
This pancetta cream sauce coats the gnocchi beautifully ensuring each bite is dressed to impress. It is salty, tangy and super creamy and those bits of crisp pancetta are the best.
This sauce does not just pair well with gnocchi, it goes great with any pasta! Its delicious, super easy to make and ready in just a few minutes.
Gnocchi in a Pancetta Cream Sauce
Ingredients
- 16 ounces of gnocchi (about 30 gnocchi)
- 4 ounces of pancetta, diced
- 2 cloves of garlic, finely minced
- 1/2 cup of stock (chicken or beef)
- 2/3 cup of heavy cream
- 2/3 cup of parmesan, finely shredded
- parmesan, finely shredded (garnish)
- fresh parsley, finely chopped (garnish)
Instructions
- Bring a large pot of water to a boil to cook the gnocchi
- Add 4 ounces of diced pancetta into a dry skillet over medium heat and cook until crisp
- Once the pancetta is crisp, transfer onto a plate and set aside for now
- Add 2 cloves of finely minced garlic into the skillet and cook for 60 seconds, stirring constantly
- As soon as the water begins to boil, add a large pinch of salt and cook the gnocchi according to manufacturers instructions or fresh gnocchi for 60-90 seconds or until they float
- Add 1/2 cup of stock and 2/3 cup of heavy cream into the skillet and bring to a simmer
- Add the crisp pancetta back into the sauce and as soon as the gnocchi begins to float, use a slotted spoon to transfer the gnocchi directly into the skillet with the sauce
- Toss the sauce and gnocchi to combine and remove the skillet from the heat
- Add 2/3 cup of finely shredded parmesan and toss to incorporate
- Divide the gnocchi between 2 dinner plates or 4 appetizer plates and serve garnished with parmesan and parsley
