Gnocchi with Pancetta, Peas and Parmesan

Drogo
Servings

3-4

Prep Time

5 minutes

Cook Time

10 minutes

These plump gnocchi are so quick to cook and have a satisfying soft, yet slightly bouncy texture. We like to serve them with a sauce of pancetta, peas and cheese, emulsified with some of the starchy cooking water, which makes the sauce very silky.

Ingredients

  • 500g fresh potato gnocchi
  • 200g pancetta, diced
  • 100g frozen peas
  • 100g Parmesan, grated

Directions

  1. Heat a frying pan and when it’s hot, add the pancetta. Cook until crisp and golden.
  2. Meanwhile, cook the gnocchi in boiling salted water for a few minutes - when they float to the top, they are ready.
  3. Add the peas to the pancetta pan with two-thirds of the cheese and a splash of the gnocchi cooking water, stirring well to emulsify.
  4. Add the gnocchi and season with salt (if necessary) and black pepper. Serve immediately.

Ingredients you'll need