Gnocchi with Peas and Pancetta
Prep time
Cook time
Total time
With just a few simple ingredients it had incredible flavor and richness.
Serves: 2
  • 1 pack gnocchi, about 400 grams (14 oz)
  • 1 tablespoon olive oil
  • 75 grams (2.65 oz; ⅓ cup) pancetta, diced
  • 1 shallot, chopped
  • 4 tablespoons chicken stock
  • 100 grams (3.5 oz; ⅔ cup) frozen peas, thawed
  • 5 tablespoons creme fraiche ( or mix sour cream and heavy cream - it works fine)
  • 25 grams (0.88 oz; ¼ cup) parmesan cheese, finely grated
  1. Cook gnocchi following the pack instructions.
  2. Heat olive oil in a pan and fry pancetta until crips and golden, but don't let it color too much.
  3. Add the shallot and cook for a few minutes, then add chicken stock, peas and creme fraiche and simmer for a minute.
  4. Add drained gnocchi and parmesan and stir everything together.
  5. Serve with extra bit of parmesan if you like.
Recipe by Bite It Quick at