Pan Fried Pancetta Gnocchi

Seasonally speaking, this recipe is a chameleon. Keep it on rotation throughout
the year and it'll always feel "right."

Servings: 4 servings

Author:

Main Course

Pasta pancetta gnocchi basil

Instructions

1 In a pan over medium low heat, slowly render the fat from the pancetta until
crispy. Remove from pan, set aside, and reserve 2 Tbsp of the rendered fat.
2 Bring a pot of water to boil, seasoned heavily with salt (should taste like sea
water). In the pan used to cook the pancetta, add back the 2 Tbsp of reserved
fat, as well as 1 Tbsp olive oil and heat over medium.
3 Add the gnocchi to the boiling water and gently stir to break any pieces apart.
Immediately add the cherry tomatoes to the frying pan with the oil. When you
start to see blackening on any of the tomatoes, add in the garlic and pine nuts
and season with salt and pepper. Toss together.
4 Once the gnocchi begins floating to the top, remove it within 30-45 seconds and
add directly to the pan with the tomatoes. Toss together over medium heat.
5 Still over medium heat, add 2 tsp zest and a squeeze of fresh juice from the
orange (about 2 Tbsp orange juice). Add half the parmesan and half the basil and
the cooked pancetta. Toss together again, taste and adjust salt and pepper if
desired. Remove to a serving platter and finish with the remaining parmesan and
basil.