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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pesto gnocchi with pancetta and mascarpone

Pesto Gnocchi

Posted by: Ari Laing

Light, pillowy pesto gnocchi with crispy pancetta is summer comfort in a bowl! Homemade or store-bought potato gnocchi are tossed in a flavorful basil pesto sauce. Serve with grated Parmesan and pancetta (or guanciale). Easy, full of flavor, but simple enough for a weeknight dinner! GF

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Posted by: Ari Laing
Pesto gnocchi with pancetta and mascarpone
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Pesto Gnocchi

Light, pillowy pesto gnocchi with crispy pancetta is summer comfort in a bowl! Homemade or store-bought potato gnocchi are tossed in a flavorful basil pesto sauce. Serve with grated Parmesan and pancetta (or guanciale). Easy, full of flavor, but simple enough for a weeknight dinner! GF
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: basil pesto sauce, crispy pancetta, homemade potato gnocchi, walnut pesto
Servings: 4 servings
Calories: 482kcal
Author: Ari Laing

Equipment

  • Large skillet
  • Spatula or wooden spoon
  • Small paper towel-lined bowl
  • Gnocchi board optional for if you want to give the gnocchi ridges
  • Large pot of water

Ingredients

  • 1 lb gnocchi either store-bought or homemade, see note below
  • 4 oz pancetta or guanciale, cubed
  • ½ cup pesto homemade or store-bought
  • 3 Tbsp mascarpone cheese
  • 2 Tbsp Parmigiano Reggiano grated, for serving

Instructions

  • Crisp the pancetta. Heat a large skillet over medium to medium-high heat. When hot, add 4 oz pancetta or guanciale. Cook until crispy on all sides, about 3-5 minutes. Do not overcook, you want the pancetta to have a slight chew to it. Transfer to a paper towel-lined bowl. Drain and discard all except 2 Tbsp grease.
  • Cook the gnocchi. Bring a large pot of salted water to a rapid boil. Add the potato gnocchi, then cook just a few minutes, or until they begin to float. Immediately drain the gnocchi, reserving ½ cup cooking water, into the preheated skillet, along with ½ cup of basil pesto and 3 Tbsp mascarpone.
  • Finish cooking in sauce. Immediately drain the gnocchi, reserving ½ cup cooking water, then add to the preheated skillet, along with ½ cup of basil pesto and 3 Tbsp mascarpone. Stir until evenly coated and the cheese has melted.
  • Finish, then serve. Add a few tablespoons of reserved gnocchi cooking water, then stir until well mixed. Serve immediately with crispy pancetta and a sprinkle of grated Parmesan cheese on top.

Notes

Nutrition

Sodium: 908mg | Calcium: 119mg | Vitamin A: 812IU | Sugar: 1g | Fiber: 3g | Potassium: 58mg | Cholesterol: 34mg | Calories: 482kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 2g | Saturated Fat: 10g | Fat: 29g | Protein: 11g | Carbohydrates: 43g | Iron: 4mg
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