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Gnocchi in a Pancetta Cream Sauce

Pillowy pasta tossed in a salty, tangy cream sauce with crisp pancetta and parmesan.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Servings: 2

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