Pesto Gnocchi Recipe
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
Servings: 4 servings
Small paper towel-lined bowl
Gnocchi board optional for if you want to give the gnocchi ridges
- 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
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.
Calories: 482kcal | Carbohydrates: 43g | Protein: 11g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 908mg | Potassium: 58mg | Fiber: 3g | Sugar: 1g | Vitamin A: 812IU | Calcium: 119mg | Iron: 4mg