Here's What You'll Need
gnocchi, pancetta, pesto, mascarpone cheese, parmigiano reggiano
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Heat a skillet over medium heat. Add pancetta. Cook until crispy, about 3-5 minutes. Transfer to a paper towel-lined bowl. Drain & discard all except 2 Tbsp grease.
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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.
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Drain the gnocchi, reserving ½ cup cooking water, add to the preheated skillet, along with basil pesto and mascarpone. Stir until coated and cheese has melted.
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Add a few tablespoons of cooking water, stir until well mixed. Serve immediately with pancetta and a sprinkle of grated Parmesan cheese on top.
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