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!
This makes enough for 2
- 500g fresh gnocchi
- 206g cubed pancetta
- 260g young spinach leaves
- 100ml single cream
- 2 cloves garlic – finely
- Olive oil
- A squirt of lemon juice
- 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.
- Once golden, remove the pancetta and place on kitchen paper to mop up any excess fat.
- 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.
- 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.
- Turn the heat down under the frying pan as low as it will go and toss in the spinach.
- Stir the spinach around until its coated in the garlic-y oil and has nearly all wilted.
- 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.
- 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.
- With a wooden spoon gently fold everything together so the gnocchi is coated in the creamy sauce and serve immediately.