What are Gnocchi?
Gnocchi are potato-based dumplings that originated in Northern Italy. Gnocchi were viewed as a delicacy for peasants during Roman times as they were cheap, filling, and easy to make. They are known for having a soft and pillowy texture, as well as, a mildly sweet flavor. Their subtle flavor makes them perfect for absorbing the flavors of practically any sauce. Gnocchi are versatile and comforting, and absolutely irresistible when paired with pancetta, peas, and parmesan.
Peas, Pancetta, and Parmesan – The 3 P’s Make a Perfect Combo
Oftentimes, a pasta dish can be very one-note or overpowered by a strong flavor like Parmesan. However, this gnocchi dish is very well-balanced. Pancetta, along with the heavy cream, provide the sauce that coats the gnocchi with richness. The pancetta and Parmesan also give this dish a burst of umami flavor. Parmesan is an ingredient that can very easily overpower a dish if used in abundance, but when small amounts of Parmesan are used in a dish, it adds a bold nutty flavor that is irreplicable by any other ingredient. Now to cut through all of this rich and salty flavor, the peas provide the dish with a sweet refreshing note. The central ingredients of this pasta dish intertwine in a beautiful manner and create an incredible plate of food.
The Best Homemade Pasta for the More Casual Cook
When it comes to first diving into the world of homemade pasta, gnocchi is probably one of the best ones to start with. First off, you do not need any extra equipment, no pasta rolling or cutting attachments necessary. Second of all, the steps are quite simple. Just combine your mashed potatoes with flour, egg, and a few other ingredients and combine until smooth. There is nothing extravagant here whatsoever. And lastly, they are so delicious. Little potato clouds that melt in your mouth, served with an unctuous sauce, sweet peas, and crisp pancetta.
Homemade Gnocchi with Pancetta and Peas
Cuisine: ItalianDifficulty: Easy4
servings45
minutes1.5
hoursHomemade gnocchi with crispy pancetta, sweet peas, and nutty Parmesan cheese.
Ingredients
- For the gnocchi
4 large russet potatoes
1 1/2 cups all-purpose flour
1/2 cup ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
- For the dish
2 tablespoons butter
1 cup fresh or frozen sweet peas
4 ounces pancetta (cubed)
1 cup chicken stock
1/4 cup heavy cream
1/2 teaspoon salt
2 tablespoons freshly grated Parmesan cheese, plus more for garnish
black pepper for garnish
Directions
- Using a fork, poke holes in the potatoes and bake them at 400 degrees for 1 hour and 15 minutes.
- Into a medium-sized bowl, scrape out the flesh of the potatoes and mash it until smooth and no large clumps remain.
- Into a larger bowl, combine 1 1/2 cup mashed potatoes, flour, ricotta, Parmesan, egg, salt, and pepper. Mix with a wooden spoon until combined. Then on a well-floured surface, lightly knead the dough until it is smooth (be careful not to overwork the dough).
- Split the dough into 6 equal pieces. Roll each piece out into a log of 3/4 inch thickness, making sure to start rolling from the middle out to keep an even log. Then once you have rolled out each piece, cut each log into 1 inch pieces of dough to get your gnocchi. Place gnocchi onto a well-floured sheet pan, and allow to sit for at least 15 minutes.
- In a large pot of heavily salted boiling water, toss in your gnocchi and cook for 5 minutes. Strain gnocchi, rinse with cold water to stop the cooking process, and set aside.
- In a large pan over medium-high heat, melt the butter and add in the pancetta. Cook until lightly golden brown. Pour in chicken stock and heavy cream and allow to reduce for 2-3 minutes. Add in the peas, parmesan, and salt, and allow to reduce further until the sauce coats the back of the spoon. Now add in the gnocchi, and cook until the sauce completely coats and sticks to the gnocchi (about 2 more minutes).
- Place the gnocchi on a plate and garnish with a sprinkle of Parmesan and black pepper.
- Enjoy!
If you enjoyed this recipe, check out my last recipe for Vanilla Bean Panna Cotta with Strawberry Sauce.
