If you are looking for an Italian dish that is easy to make and unique, you should try out this gnocchi with peas and pancetta! I first tried this dish in culinary school and loved the simplicity of it, how you could make the sauce in one pan in under twenty minutes, and the salty creamy combination.

Sauce Ingredients and Substitutions:

  • Pancetta – an Italian-style cured meat that is often referred to as Italian bacon. It is basically a fancier bacon. If you don’t like pancetta or can’t find it, use pork belly or thick cut bacon that you have chopped.
  • Shallots – great in this sauce for light aromatic flavor.
  • Garlic – only use freshly minced! None of that jarred sh*t!
  • White wine – I use sauvignon blanc becuase it is dry and crisp. Choose a light white wine that is dry.
  • Chicken stock – chicken stock has the best flavor of all the stock which is why we use it for this sauce, but you can also use any stock of choice.
  • Heavy cream – this naturally emulsifies the sauce together and makes it creamy. If you are dairy free, use coconut cream instead.
  • Peas – it is best if you can find fresh, but if not, frozen peas work as well.
  • Parmesan cheese – finish the sauce with freshly grated parmesan cheese to bring it all together.

Homemade Gnocchi

Homemade gnocchi is always better than store bought! It is lighter, fluffier and better flavor. Here is how you make homemade gnocchi. If you don’t have time to make homemade, store bought always works as well!

@kellyscleankitchen

How to make gnocchi with peas and pancetta sauce #cooking #gnocchirecipe #peasandpancetta #pasta #italianfood

♬ On an Evening in Roma – Dean Martin
  • SERVINGS:  6
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 25 Mins
  • TOTAL TIME: 35 Min

 

Ingredients:

  • 1-2 lbs gnocchi
  • 1 cup peas
  • 1 cup pancetta, diced
  • 2 shallots, diced
  • 6 cloves of garlic, minced
  • 2 cups white wine, I use sauvignon blanc
  • 2 cups chicken stock
  • 1 cup heavy cream or coconut cream
  • salt
  • 1/2 cup parmesan cheese

Preparation:

STEP 1.

If using fresh peas, blanch the peas in boiling water until they float; remove and shock them in ice water. Set aside. If using frozen peas, thaw them.

STEP 2.

In a large saute pan over medium heat, add pancetta to the cold panand cook the pancetta until they are crispy. Add the shallot and garlic and saute another 2 minutes. Deglaze the pan with white wine and bring up to a simmer, reduce to a nappe, thick enough to coat the back of the spoon.

STEP 3.

Stir in the chicken stock, heavy cream, and season with salt. Bring up to a simmer and reduce to sauce thickness, a nappe, thick enough to coat the back of the spoon. Stir in the peas.

STEP 4.

While the sauce is reducing, boil the gnocchi in salted water. Once they float to the top, remove them from the pan.

STEP 5.

Once the sauce is thickened, add the cooked gnocchi and 1/4 cup of the pasta water. Bring it up to a simmer and stir to combine and thicken. Turn off the heat and top with parmesan and stir. Serve immediately.

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