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Gnocchi with pancetta, spinach & Parmesan cream

Gnocchi with pancetta, spinach & Parmesan cream

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A star rating of 4.6 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal500
fat32g
saturates14g
carbs37g
sugars2g
fibre3g
protein13g
salt2.2g
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Ingredients

  • 500g pack gnocchi
  • 1 garlic clove, sliced
  • 1 tbsp olive oil
  • 100ml double cream
  • freshly grated nutmeg
  • 130g pack smoked pancetta cubes
  • 100g spinach
  • zest ½ lemon
  • 25g parmesan, grated, plus extra for serving
  • 25g toasted pine nut

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2013

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Overall rating

A star rating of 4.6 out of 5.34 ratings
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