G is for Gnocchi with spinach and pancetta

This dish is superbly simple to make, tasty and very rewarding with a glass (or several) of a dry white after a long day at the office.
 I do enjoy making my own gnocchi, which isn’t that difficult but time consuming enough to be left to the weekend, so it’s out of a packet in this recipe but there’s nothing wrong with that!
Gnocchi with spinach and pancetta
Ingredients:
This makes enough for 2
  • 500g fresh gnocchi
  • 206g cubed pancetta
  • 260g young spinach leaves
  • 100ml single cream
  • 2 cloves garlic – finely
  • Pepper
  • Olive oil
  • A squirt of lemon juice
Recipe:
  1. In a large frying pan tip all the pancetta cubes and fry on a high heat until starting to turn golden and crisp. You won’t need to add any oil, as there is plenty of fat in the pancetta itself.
  2. Once golden, remove the pancetta and place on kitchen paper to mop up any excess fat.
  3. In the frying pan pour away about half the remaining fat and top up with a dribble of olive oil (not extra virgin, regular will is fine). Add the garlic and fry on a medium-low heat for 1-2 minutes.
  4. Meanwhile salt a large pan of boiling water and toss in the gnocchi. It should sink to the bottom, and after about 5minutes will raise to the top of the pan – indicating it’s cooked.
  5. Turn the heat down under the frying pan as low as it will go and toss in the spinach.
  6. Stir the spinach around until its coated in the garlic-y oil and has nearly all wilted.
  7. Then add the cream, a spritz of lemon and a couple of turns of pepper and turn up the heat, letting the cream bubble away for a few minutes.
  8. By this point the gnocchi should be cooked, so turn the heat off both pans. Add the pancetta back to the frying pan, drain the gnocchi and add that too.
  9. With a wooden spoon gently fold everything together so the gnocchi is coated in the creamy sauce and serve immediately.
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