Gnocchi with Pancetta, Spinach and Parmesan Cream
These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon
Ingredients
- 500 g gnocchi
- 1 clove garlic sliced
- 15 ml olive oil
- 100 ml double cream
- nutmeg freshly grated
- 130 g smoked pancetta cubed
- 100 g spinach
- 1/4 lemon zest
- 25 g parmesan grated, plus extra for serving
- 25 g pine nuts toasted
Instructions
- Cook the gnocchi following pack instructions, then drain.
- Meanwhile, heat 5ml of the oil in a small sauce pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.
- Heat 10ml of the remaining oil in a frying pan and cook the pancetta until crisp.
- Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick.
- Stir in the spinach, lemon zest and seasoning.
- Stir the Parmesan into the cream sauce.
- Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.