Asparagus pesto gnocchi

Name: Asparagus pesto gnocchi
Cook time: 20 min
Yield: 4
Cuisine: Sicily, Italy

with crispy pancetta

Ready in around 20 mins

RECIPE FACT:

The potato gnocchi actually originated in Northern Italy, where the cooler climate was better suited for growing potatoes rather than grain.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Snap the woody ends off the asparagus and discard – they will naturally snap in the right place, then cut in half lengthways through the middle. Roughly chop the Italian parsley and set aside.
2. TO COOK THE GNOCCHI AND ASPARAGUS:

Bring a medium pot of water to the boil over a medium-high heat. Once boiling add the gf gnocchi and asparagus to the water and cook for 2 mins, add the peas and cook for a further 2 mins or until the gnocchi floats to the top. Drain into a colander.
3. TO COOK THE PANCETTA:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the pancetta slices. Cook for 1-2 mins, turning to crisp both sides. Remove from the pan and place onto a paper towel.
4. TO FINISH THE ASPARAGUS PESTO GNOCCHI:

Pour in the creamy pesto sauce into the pan along with the gnocchi, asparagus and peas. Warm for 1-2 mins then stir through baby spinach, season with pepper.
To serve:

Spoon the creamy gnocchi and asparagus into bowls. Top with pancetta slices and sprinkle over Italian parsley and shaved Parmesan.