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Crispy pancetta

Name: Crispy pancetta
Cook time: 20 min
Yield: 2
Cuisine: Trento, Italy

with creamy truffled mushroom gnocchi, pumpkin and Parmesan

Ready in around 20 mins

RECIPE FACT:

Truffles grow in harmony at roots of truffle oaks. They are rarely cultivated and are difficult to find. Trained dogs, pigs and goats are used to sniff out truffles.

Nutritional Info:

Energy: 2720kj (650Kcal)
Protein: 30g
Carbohydrate: 48g
Fat: 37g
Contains: Milk, Tree Nuts, Gluten

Serving Amount:

Serves 2 people

Cooking Instructions:

Before cooking:

Bring a pot of salted water to the boil.
1. TO PREPARE THE MUSHROOMS AND COOK THE PANCETTA:

Thinly slice the mushrooms and set aside. Heat a non-stick frying pan over a medium heat. Once the pan is hot, add the pancetta slices and fry for 30 secs on each side until crispy. Remove from the heat and drain on paper towel. Reserve the pan and the oil.
2. TO COOK THE PUMPKIN AND MUSHROOMS:

Heat the reserved pan and oil over a medium-high heat, adding a drizzle of olive oil if needed. Add the diced pumpkin and cook for 3-4 mins, add the sliced mushroom and cook for a further 2-3 mins.
3. TO FINISH THE GNOCCHI:

Add the gnocchi to the pot of boiling salted water. Bring back to the boil and cook for 3-4 mins, until all the gnocchi are floating to the top, then drain into a colander. Add the gnocchi and creamy truffle sauce to the pan with the pumpkin and mushrooms and bring to a simmer for 1-2 mins.
TO SERVE:

Divide the creamy truffled mushroom gnocchi & pumpkin between pasta bowls. Top with a scattering of rocket. Snap the crispy pancetta into pieces and sprinkle over the top. Finishing with a sprinkle of toasted almonds and shaved Parmesan and a crack of freshly ground black pepper.