Gnocchi with tomato sauce & pancetta
| Recipe By: | Hannah Lewery |
| Serves: | 2 |
Ingredients
- 500 g gnocci, cooked, to serve
- 5 Tbsp olive oil, to drizzle
- 50 g diced pancetta
- 1 tbls sundried tomato pesto
- parmesan shavings, for servings
- 2 Tbsp flat-leaf parsley
- 2 red chillies, seeded and finely chopped (optional, to serve)
- ciabatta, sliced
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Cooking Instructions
- Add Gnocchi to boiling water until they float and remove with slotted spoon or drain into a colander.
- Pan fry pancetta with 1 tablespoon of olive oil over a medium heat for 3 – 5 minutes until golden and crunchy.
- Pour in the sundried tomato and pecorino sauce let it simmer for 5 minutes before adding the drained gnocchi to simmer for a further 10 minutes.
- Pour remaining olive oil over chopped chilli for serving.
- Eat hot bowls of this delicious gnocchi with crusty warm garlic bread, a spoonful of chilli oil and flat leaf parsely.
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