Gnocchi Pancetta Primavera

Hot Damn!  This flavorful, bright Italian inspired dish can be made and on your table in 30 minutes or less!  Can you believe it??  Homemade goodness AND quick…A few fresh ingredients, garlic & cheese and the lovely, pillowy potato gnocchi will earn you rave reviews with your family.  It’s also ‘fancy’ enough for an intimate dinner party, so please give it a try!

The Starting Lineup

  • 1 pckg gnocchi (16oz)
  • 1 pckg pancetta, thinly sliced, roughly chopped (butcher can help)
  • 3/4 cup of grated Parmesan cheese, plus more for garnish
  • 1 cup cherry tomatoes
  • 1 zucchini, sliced
  • 1/4 cup of red onion, diced
  • 1-2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 Tbsp EVOO
  • Kosher salt & freshly ground pepper
  • Optional: prosciutto can be substituted for the pancetta …equally delightful!

We’ll begin this quick and fun italian dinner by giving the vegetables a quick rinse & slice, dice & mince!  While you’re at it, you may as well grate that parmesan cheese…trust me, having everything already prepped makes cooking go so MUCH more smoothly!

   Next let’s heat the EVOO to medium heat in a large sauté pan, while also bringing a stock pot half full of water to a boil for the gnocchi.  *I always add a hefty pinch of kosher salt to my pasta water.  I suggest the same for you 😉

 Now that the oil is hot, add in the red onion and zucchini to the sauté pan…let that cook till it’s just sweated down a bit and onions are slightly translucent.

 Next add in the chopped pancetta and let those flavors cook together for 3-4 minutes.  *Always stir occasionally, unless otherwise noted.  Follow this with the cherry tomatoes.

   About now the pasta water should be boiling.  Please add in the gnocchi and cook to package directions.  *It’s usually quite fast and takes only 2-3 minutes, tops.  The gnocchi will float to the top and they’re ready!
Ok..you’re welcome to drain the gnocchi into a collander as you would pasta noodles, but I prefer to directly transfer the gnocchi with a ladle directly into the veggie/pancetta mix.  *I also keep about a tbsp of the ‘gnocchi cooked water’ in each  spoonfull…the starch in the water adds flavor and will help thicken this up along with the cheese.

Finally add in the juice of 1 lemon, the garlic, and a bit of salt & pepper to taste. Give this a quick stir and turndown to medium-low.

Top with the 3/4 cup of parmesan cheese and toss together.

   Immediately serve in a bowl and garnish with a bit more grated Parmesan.  Enjoy!  *Those gnocchi’s are like delish potato pillows..I’m not kidding.

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