Creamy Potato Gnocchi with Pancetta

3 Aug 2014

After having this creamy and buttery gnocchi for dinner, my husband suggested this better be in an Italian restaurant!

Summary

Yield	Servings
Prep time	5 minutes
Cooking time
Total time	5 minutes

Description

After having this creamy and buttery gnocchi for dinner, my husband suggested this better be in an Italian restaurant!

Ingredients

2 c

homemade gnocchi (or store-bought)

1 T

garlic, chopped

1 T

cooking oil

2 T

butter (salted or unsalted)

1 c

All Purpose cream (or heavy cream)

freshly grated nutmeg

1⁄2 c

pancetta crumbles

1⁄4 c

fresh parsley leaves, chopped

2 t

Calamansi juice (or lemon juice)

2 T

grated parmesan cheese plus extra for garnish

black pepper to taste

Instructions

Cooking Homemade Gnocchi

Boil about 4 c water in a pot with 1 T cooking oil and a pinch of coarse sea salt.

When water is briskly boiling, add in gnocchi until they float. Use a strainer to transfer them into a bowl. Set aside.

Preparing pancetta crumbles

I am using a thinly sliced pancetta for this recipe being the only available kind in the Philippine market at Rustan’s. It looks like thin bacon cut.

Lay pancetta cuts on one layer in a pan heated over medium heat. Allow to crisp both sides equally by flipping from time to time until meat is golden brown.

Remove from heat and chop into crumbles using scissor or knife. Set aside.

Preparing the creamy sauce

Using the same pan used for crisping pancetta, heat over medium heat and add in butter. When hot but not smoking, add in garlic and sauté until golden brown. Pour in cream. Let boil once, briskly stirring. Add in lemon juice and sprinkle with nutmeg. Allow to boil again quickly, briskly stirring until the butter and cream mixture is not too liquidy, but more buttery. The cream should turn into tiny lumps. Add in parmesan cheese and gnocchi. Sprinkle with freshly ground black pepper to taste. Turn off heat and stir in parsley.

Serve warm. Savor!