Pan-Fried Pancetta Gnocchi | Chris Cooks

Let me introduce to you a recipe that you'll make over and over gain. This pan-fried pancetta gnocchi is an evergreen meal that Julia and the girls request frequently! Of course I happily oblige because it's just that good.

This recipe is very allergy friendly (we opt for gluten-free gnocchi), but I promise there's no compromise on flavor. It's a perfect balance of citrus, herbs, and classic tomato flavor. Chefs kiss if you will.

Above all, I hope you enjoy this meal with those you love the most, and side note: it reheats really well.

Print Recipe

Pan Fried Pancetta Gnocchi

Seasonally speaking, this recipe is a chameleon. Keep it on rotation throughout the year and it'll always feel "right."

Course: Main Course

Keyword: basil, gnocchi, pancetta, pasta

Servings: 4 servings

Ingredients

• 4 servings gnocchi
• 4 Oz pancetta cut into small cubes
• 1/4 Cup shaved parmesan
• 1 Tbsp garlic chopped
• 1 Handful cherry tomatoes
• 1/4 Cup fresh basil chopped
• 2 Tbsp pine nuts
• 1 orange cara cara preferred
• 2 Tbsp olive oil
• salt & pepper to taste

Instructions

• In a pan over medium low heat, slowly render the fat from the pancetta until crispy. Remove from pan, set aside, and reserve 2 Tbsp of the rendered fat.
• Bring a pot of water to boil, seasoned heavily with salt (should taste like sea water). In the pan used to cook the pancetta, add back the 2 Tbsp of reserved fat, as well as 1 Tbsp olive oil and heat over medium.
• Add the gnocchi to the boiling water and gently stir to break any pieces apart. Immediately add the cherry tomatoes to the frying pan with the oil. When you start to see blackening on any of the tomatoes, add in the garlic and pine nuts and season with salt and pepper. Toss together.
• Once the gnocchi begins floating to the top, remove it within 30-45 seconds and add directly to the pan with the tomatoes. Toss together over medium heat.
• Still over medium heat, add 2 tsp zest and a squeeze of fresh juice from the orange (about 2 Tbsp orange juice). Add half the parmesan and half the basil and the cooked pancetta. Toss together again, taste and adjust salt and pepper if desired. Remove to a serving platter and finish with the remaining parmesan and basil.