27/04/2018

Pumpkin Gnocchi with Crispy Pancetta and Basil

Autumn is the time for pumpkin which is great in this gnocchi.

Serves:

4 Prep Time: 15 minutes

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

1 kg potato gnocchi
12 slices pancetta
1 teaspoon olive oil
2 cups pureed pumpkin
1 cup cream
1/2 cup grated parmesan
basil leaves, for garnish

Method

Cook the gnocchi in a large pot of boiling, salted water according to packet directions or until tender. Drain, reserving 1 cup of cooking liquid. Cut pancetta into strips and sauté in olive oil in pot until crispy. Drain on absorbent paper. Add pumpkin, cream and reserved liquid to pot and bring to the boil. Stir in gnocchi and parmesan until heated through. Serve in bowls topped with crispy pancetta and basil leaves.

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