Creamy Pesto Gnocchi Pancetta (Printable Version)
Soft gnocchi in pesto cream with pancetta and Parmesan, garnished with basil. Easy, comforting, and full of flavor.
# What You'll Need:
→ Pasta & Dairy
01 -
1 pound potato gnocchi, fresh or vacuum-packed
02 -
2/3 cup heavy cream
03 -
1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Sauce & Seasoning
04 -
4 tablespoons basil pesto, store-bought or homemade
05 -
Salt and freshly ground black pepper, to taste
06 -
1 tablespoon unsalted butter
→ Meats
07 -
3.5 ounces pancetta, diced
→ Aromatics
08 -
2 cloves garlic, minced
→ Garnish
09 -
Fresh basil leaves, optional
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil for the gnocchi.
02 -
Heat a large skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until golden and crisp, about 4 to 5 minutes. Remove with a slotted spoon and set aside, leaving rendered fat in the pan.
03 -
Add the butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.
04 -
Stir in heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, then whisk in basil pesto until fully combined. Season with salt and freshly ground black pepper.
05 -
Add gnocchi to boiling water and cook according to package instructions, typically until they float to the surface, about 2 to 3 minutes. Reserve 1/4 cup pasta water, then drain.
06 -
Add drained gnocchi and reserved pancetta to the sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce.
07 -
Stir in grated Parmesan cheese until melted and the sauce is creamy. Adjust seasoning if needed.
08 -
Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
# Important Notes:
01 -
For a vegetarian variation, omit pancetta and replace with sautéed mushrooms or sun-dried tomatoes.
02 -
Gnocchi can be substituted with short pasta shapes if preferred.
03 -
Pair with a crisp Pinot Grigio or light-bodied red wine for a balanced meal.