Fresh Basil Pesto, Pancetta + Parmigiano Gnocchi
Salty, savoury pancetta and Parmigiano-Reggiano are paired with the brightness of fresh basil pesto in this simple and delicious pesto gnocchi sauce recipe.
Servings: 4 servings
Ingredients
- 1 pound fresh gnocchi or a dried pasta
- 1 cup of finely diced pancetta or bacon
- 1 cup full-fat cream
- ¼ cup chicken stock or white wine, or 1 cup water and 1 chicken stock cube
- 1 cup rustic breadcrumbs
- ½ cup of fresh basil pesto
- Salt & Pepper
Instructions
- In a shallow pan on medium-low heat, add the diced pancetta and breadcrumbs. Slowly allow the pancetta to render its fat out and become crispy and the breadcrumbs to toast and turn brown, remove from pan and set aside.
- In the same pan, on medium heat, add the cream and chicken stock. Allow it to get to a bubbly simmer and then add the gnocchi. Cover pan and allow to cook for 5 minutes.
- Uncover the pan and stir the sauce and gnocchi for a few more minutes until the sauce is thick and creamy. If the sauce begins to get too thick, just add a splash of stock/wine/water. Taste the sauce for salt and pepper and adjust accordingly.
- Once the sauce is thickened, remove from heat and stir in your fresh basil pesto. Taste again and adjust the amount the pesto and seasoning if needed.
- Add the pancetta-breadcrumb mixture on top, some freshly cracked black pepper, and serve immediately. You can add parsley, fresh basil leaves to garnish.
Notes
If you do not have pancetta, substitute guanciale or bacon.
