GNOCCHI in Pancetta Sauce
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By Simbooker on the 13th June 2014
Files & Tags: recipes, index, italian and pasta, potatoes & root vegetables, dumplings and noodles
Gnocchi is a popular and authentic Italian starter dish. However if you eat a large serving portion it can also satisfy you as a main dish. I like Gnocchi a lot. I love Italian food in general. It's my fifth favourite cuisine.
Files & Tags: recipes, index, italian and pasta, potatoes & root vegetables, dumplings and noodles
Gnocchi is a popular and authentic Italian starter dish. However if you eat a large serving portion it can also satisfy you as a main dish. I like Gnocchi a lot. I love Italian food in general. It's my fifth favourite cuisine.
"Soft Pillows of pasta potato dumplings
that melt in your mouth"
I'm a Foodie who loves potatoes, dumplings, and I also love pasta: Gnocchi is a dimension of all three. They are soft pillows of "pasta/potato dumplings" that melt in your mouth. Scratch made recipes can vary considerably.
Now I'm not going to pretend that I made these Gnocchi from scratch. I don't think I'll ever make my own pasta from scratch. Like most people, I buy dried pasta from the supermarket and boil it at home. I do however make everything else to go with pasta from scratch, including my own pasta sauce. For me nothing goes better with Gnocchi than a nice creamy Pancetta butter sauce, with melted cheese.
THE SAUCE RECIPE
THE RECIPE
Bring a large pot of salted water to a boil. (Approximately 9 cups of water and 2 tsp of salt) And add the Gnocchi. Boil until two minutes after the gnocchi rises to the surface. Drain and leave a little bit of the water at the bottom so that the Gnocchi don't dry out or stick.
THE SAUCE INGREDIENTS
1/3 cup of Cooking Oil, 3 tbs of GARLIC BUTTER OIL, 1 packet of Pancetta,
1 + 1/2 Cups of cream, 1 tbs of dried basil, 1/4 cup water, 1 chicken stock cube, 1 tbs of melted or grated Italian cheese or Cheddar, Salt and Pepper to taste
Add any cooking oil of your choice to a pan, and bring to medium-high heat. Once hot, add the Garlic Butter Oil and sauté for about five to six minutes on medium to low. Then add the pancetta, and sear for about seven minutes to release all the flavours. Turn the heat down slightly if they start to burn. Then add water, and the chicken stock cube and bring back to a steady boil on medium to high heat.
Stir and allow the cube to melt. Then add the cream and turn down to medium low, stir the cream in so it does not coagulate. Then add the cheese and allow it to melt. Make sure the sauce is well stirred. Then add basil, and salt and pepper to taste. Then add the Gnocchi and stir in for about a minute or two. Add some more water if the mixture gets thicker then you want, but make sure the cheese has melted and is well combined before serving. Leave to sit for about twenty minutes, so the Gnocchi can absorb the flavours of the sauce. Then reheat in a microwave and serve as desired.
Bring a large pot of salted water to a boil. (Approximately 9 cups of water and 2 tsp of salt) And add the Gnocchi. Boil until two minutes after the gnocchi rises to the surface. Drain and leave a little bit of the water at the bottom so that the Gnocchi don't dry out or stick.
THE SAUCE INGREDIENTS
1/3 cup of Cooking Oil, 3 tbs of GARLIC BUTTER OIL, 1 packet of Pancetta,
1 + 1/2 Cups of cream, 1 tbs of dried basil, 1/4 cup water, 1 chicken stock cube, 1 tbs of melted or grated Italian cheese or Cheddar, Salt and Pepper to taste
Add any cooking oil of your choice to a pan, and bring to medium-high heat. Once hot, add the Garlic Butter Oil and sauté for about five to six minutes on medium to low. Then add the pancetta, and sear for about seven minutes to release all the flavours. Turn the heat down slightly if they start to burn. Then add water, and the chicken stock cube and bring back to a steady boil on medium to high heat.
Stir and allow the cube to melt. Then add the cream and turn down to medium low, stir the cream in so it does not coagulate. Then add the cheese and allow it to melt. Make sure the sauce is well stirred. Then add basil, and salt and pepper to taste. Then add the Gnocchi and stir in for about a minute or two. Add some more water if the mixture gets thicker then you want, but make sure the cheese has melted and is well combined before serving. Leave to sit for about twenty minutes, so the Gnocchi can absorb the flavours of the sauce. Then reheat in a microwave and serve as desired.