Sundried tomato gnocchi

Name: Sundried tomato gnocchi
Cook time: 20 min
Yield: 2
Cuisine: Sicily, Italy

with crispy pancetta

Ready in around 20 mins

RECIPE FACT:

Pancetta and bacon are both made from pork belly but pancetta is made slightly differently. Bacon is smoked whereas pancetta is cured with salt.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

Before Cooking

Bring a medium pot of water to the boil over a medium-high heat.

1. TO PREPARE THE VEGETABLES:

Thinly slice the mushrooms then pick the leaves from the Italian parsley, discard the leaves, and roughly chop the leaves.

2. TO COOK THE GNOCCHI:

Once the pot of water is boiling add the gnocchi and cook for 3 mins, add the peas and cook for a further 2 mins or until the gnocchi float to the top. Drain into a colander.

3. TO COOK THE PANCETTA:

Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat and once hot add the pancetta slices. Cook for 1-2 mins, turning to crisp both sides. Remove from the pan and drain on paper towel. Using the same pan with the oil from the pancetta heat over a medium-high heat cook the button mushrooms for 2-3 mins stirring often.

4. TO FINISH THE GNOCCHI:

Add with the creamy sundried tomato sauce and warm for 1-2 mins over a medium-high heat. Then stir in the gnocchi, peas and baby spinach.