Smoked pancetta and courgette gnocchi. Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Jean-Christophe Novelli demonstrates Rigatoni and Courgette Gratin with Smoked Pancetta Lardons.
A gnocchi is a soft and plump dumpling made with potato and other starches.
It is pillowy soft and has such a delicate texture.
Find many more Vegetarian recipes at Tesco Real Food.
You can have Smoked pancetta and courgette gnocchi using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Smoked pancetta and courgette gnocchi
- You need 1 tin of fine chopped tomatoes or passata.
- Prepare 1 of small onion.
- You need 1 of courgette.
- Prepare 150 g of smoked pancetta lardons.
- It's 1/2 tsp of Italian seasoning.
- You need to taste of Salt and pepper.
- You need 1 clove of garlic (minced).
- You need 1 tbsp of tomato purée.
- It's 400 g of gnocchi.
- Prepare Dash of balsamic vinegar.
Season, then fold through the courgette and runner beans. Pancetta gives this elegant gnocchi dish a deep, savory note. If you can't find gnocchi, substitute another short pasta. Cook gnocchi according to package directions, omitting salt and fat.
Smoked pancetta and courgette gnocchi step by step
- Soften onion and garlic in a saucepan with a little oil. Add pancetta Lardons, chopped courgette and tomato purée.Cook for 4-5 minutes. Add splash of balsamic vinegar.
- Bring some water to the boil in another pan then add the gnocchi, boil for 3 minutes..
- Season the pancetta and bacon mixture then add Italian seasoning and passata, allow to simmer for 5-10minutes..
- Drain gnocchi then stir into the sauce mixture..
Cook the gnocchi according to the package directions. In a large frying pan, saute the pancetta over medium heat until it starts to Divide the gnocchi mixture among the prepared dishes. Sprinkle with the bread crumbs and season with pepper. Bake the gnocchi until golden brown. When I was googling researching gnocchi all'acqua ('water' gnocchi, made from a dough much like that of éclairs), I noticed a variety of these gnocchi stuffed with pieces of pancetta and served with a tomato sauce.
