Potato Gnocchi with Pancetta and Garlic
- Makes4 to 6 servings
- Cook Time30 minutes
Gnocchi, the pillowy Italian dumplings, take well to a host of sauces. Here, we serve them simply, tossed with pancetta, garlic, Parmesan and red pepper flakes for a little heat, a combination inspired by a recipe we learned from Antonio Cioffi, chef at La Vecchia Cantina in Ravello, a hilltop town along the Amalfi coast. This dish is delicious with homemade potato gnocchi but for a quick weeknight dinner, feel free to use store-bought gnocchi instead. Whatever type you use, follow the instructions for cooking your gnocchi first, as they are simply reheated in a skillet with a handful of ingredients for a few minutes before serving.
Don’t forget to reserve about 1½ cups of the gnocchi cooking water. This starchy liquid thickens and enriches the sauce and helps it cling to the gnocchi.
Step 1
Cook and drain the gnocchi according to your recipe or the package instructions, reserving about 1½ cups of the cooking water; set aside.
Step 2
In a 12-inch nonstick skillet over medium, cook the pancetta, stirring often, until browned and crisped, 5 to 7 minutes. Using a slotted spoon, transfer to a small bowl; set aside. Pour off and discard all but 1 tablespoon of the fat from the pan.
Step 3
Return the skillet to medium and add 1 tablespoon of the oil and the garlic. Cook, stirring often, until the garlic is light golden brown, about 2 minutes. Using the slotted spoon, transfer to the bowl with the pancetta.
Step 4
Return the skillet to medium and add the gnocchi, pepper flakes and ½ cup of the reserved cooking water. Cook, stirring and tossing often, until the gnocchi are heated through, 3 to 5 minutes; add up to ½ cup more reserved water as needed to form a silky sauce. Add the pancetta and garlic; cook, stirring, until heated through, about 1 minute.
Step 5
Off heat, stir in the remaining 2 tablespoons oil, the lemon juice and parsley. Taste and season with salt and black pepper. Serve sprinkled with the Parmesan.