Gnocchi with pancetta, spinach & Parmesan cream

Gnocchi with pancetta, spinach & Parmesan cream

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(20 ratings)

Easy

Serves 4
These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon

Nutrition and extra info

Nutrition: per serving

  • kcal500
  • fat32g
  • saturates14g
  • carbs37g
  • sugars2g
  • fibre3g
  • protein13g
  • salt2.2g
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Ingredients

  • 500g pack gnocchi
    Gnocchi

    Gnocchi

    noh-kee

    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

  • 1 garlic clove, sliced
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100ml double cream
  • freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 130g pack smoked pancetta cubes
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 100g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 25g parmesan, grated, plus extra for serving
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 25g toasted pine nut

Method

  1. Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.

  2. Heat 2 tsp 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.

  3. 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.

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Comments, questions and tips

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5arah251715
12th Aug, 2013
4.05
I missed the line about adding oil to prevent sticking! I also forgot the Parmesan and pine nuts, (I had to wrestle the iPad off my daughter, so only got a brief glance at the recipe) however the meal was good, the sauce was delicious, and the spinach added to the taste, I used part pancetta and part diced smoked bacon, I preferred the bacon; with Parmesan and pine nuts and not stuck to the saucepan, I would think it will be a quick lovely meal. Oh portion sizes were small but then gnocchi is filling.
dinel2000
11th Aug, 2013
Had this for supper. I made everything per the method and proportions for me and my boyfriend. I would say it two comfortably (with an option for small seconds) but not four and we had garlic bread on the side. It was delicious!!! I mixed the cream sauce in with with the gnocchi rather than drizzled. Would definitely make again.
bilts38
8th Aug, 2013
4.05
Comfort food, but feels a bit posher! Not cooked gnocchi before so wasn't quite cooked as described, but will definitely be trying again!
pmr747
8th Aug, 2013
Really enjoyed this and very simple to knock together. Didn't have the pine nuts but didn't seem to miss them

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