Pancetta and Sun Dried Tomato Christmas Gnocchi
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Pancetta and Sun Dried Tomato Christmas Gnocchi
Description
The recipe begins by rendering pancetta in a skillet until some fat is released, then sautéing diced sweet onion and minced garlic until softened and the pancetta crisps fully. Sun-dried tomatoes are added and cooked briefly, followed by deglazing the pan with dry white wine to lift flavorful browned bits. Heavy cream is incorporated and brought to a simmer before adding uncooked gnocchi directly to the sauce. Covered cooking allows the gnocchi to cook gently in the flavorful cream mixture. Once tender, Parmesan cheese is stirred in for depth and creaminess. The dish is served immediately garnished with fresh basil leaves and cracked black pepper for seasoning contrast.
This preparation yields gnocchi with a soft texture coated in a rich, tomato-infused cream sauce balanced by the salty pancetta and aromatic basil. The white wine adds a subtle acidity that cuts through the richness, enhancing the overall flavor profile.
Ingredients
- 4 ounces pancetta diced
- ½ onion diced, sweet
- 3 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- ½ cup sun-dried tomatoes patted dry, chopped
- ½ cup white wine dry
- 1 ½ cups heavy cream
- 16 ounces gnocchi uncooked
- ½ cup Parmesan Cheese
- basil for garnish, fresh
Instructions
- Heat a large skillet or saucepan over medium-low heat. Add the pancetta and cook until some of the fat has rendered but it’s not fully crispy. Stir in the diced onion and garlic. Cook, stirring often, until the onions are soft and the pancetta is fully crispy, about 6 to 8 more minutes.
- Stir in the sun dried tomatoes and cook for 5 minutes. Season with a pinch of salt and pepper. Stir in the white wine to deglaze the pan, scraping up any bits from the bottom with a wooden spoon.
- Add in the heavy cream and stir. Bring the mixture to a simmer. Stir in the gnocchi. Cover the pan and cook for 5 minutes, stirring once or twice. Remove the lid and test the gnocchi for doneness. If it’s still firm, cook for an additional 1 or 2 minutes.
- When the gnocchi is done, stir in the parmesan. Feel free to add an additional drizzle of cream if needed.
- Serve immediately topped with fresh basil and some cracked black pepper.
User Reviews
Overall Rating
5
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