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.

# Additional Tips::

01 -
  • Quick and fuss-free all you need is thirty minutes from start to finish
  • Elevated flavor with minimal effort a handful of everyday ingredients turn luxurious
  • Perfect for cozy nights but impressive enough for guests
  • Customizable to suit what you have on hand
02 -
  • Makes a rich but balanced weeknight main
  • Great way to use up leftover pesto or cream
  • Delicious with or without pancetta for different preferences
03 -
  • Always cook the gnocchi just until they float for the ideal pillowy texture
  • Extra pasta water is liquid gold for smoothing out the sauce
  • Use the best quality Parmesan and pesto you can find The flavors truly shine through with high-quality ingredients

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