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These versatile Italian dumplings take only minutes to cook- serve with a creamy cheese sauce, greens and bacon. Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter.

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Ingredients requirements of Gnocchi with green pesto and pancetta 🇮🇹 🍝:

1. Provide 200 g of gnocchi
2. Require 4 tbsp - green pesto
3. Provide 1/2 finely chopped onion
4. Make ready 1 clove of garlic, finely chopped
5. You need 2 tbsp for olive oil
6. Need 100 g of pancetta
7. You need to taste for Salt and pepper
8. Make ready 1 tbsp of Parmesan ham
9. Provide Crispy basil
10. Make ready 1 handful basil
11. Get - Some vegetable cooking oil

I use pre-chopped packaged pancetta for this. Fold in Pancetta and let sit until cool enough to touch. Once cooled, fold in flour and egg. Sautee gnocchi in frying pan with a small amount of olive oil, lightly caramelising the gnocchi.

Gnocchi with green pesto and pancetta 🇮🇹 🍝 process:

1. On medium heat pan, add some olive oil on the pan, add chopped garlic and onion in and stir well until onion soften.
2. Add pancetta and let them cook for about 5-6 mins.
3. Add green pesto and mix well. Seasoning with salt and pepper.
4. Boil your water and a little bit of salt, once water become boiling add gnocchi in, a quick stir and when gnocchi start to appear on the top surface mean they cooked. Use the sieve to sieve the out from the water.
5. Add your gnocchi on to the pesto pan and mix well.
6. To make crispy basil, heat up your pan medium heat then add vegetable cooking oil, once it’s medium heat hot add basil leaves, quick stir for a min or two then take them out and place them on top of kitchen towel to get rid of access oil. Plate up your gnocchi, top with Parmesan and crisp basil… Yum Yum 😋. Perfect with my tomato and mozzarella salad

Add pesto into frying pan with gnocchi and toss until thoroughly coated. Sage and pesto delightfully flavour this gnocchi recipe. The method not only shows you how to rustle up this classic italian recipe but also showcases how While the potatoes are cooking gently toast the chopped walnuts in a dry frying pan. In the same pan cook the pancetta in a little olive oil until crisp. Pancetta gives this elegant gnocchi dish a deep, savory note.

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