Gnocchi with Pancetta

Gnocchi with Pancetta
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 lb
    (450 g)

    gnocchi di patata

  • 2 Tbsp.
    (30 mL)


  • 3 oz
    (95 g)

    pancetta, cut into thin strips

  • 2

    garlic cloves, chopped

  • 1 cup
    (250 mL)

    cream 15%

  • 3/4 cup
    (3/4 mL)

    grated parmigiano reggiano

  • pepper to taste


Cook gnocchi according to package instructions. Set aside.

In a skillet, melt 1 Tbsp. (15 mL) butter and brown pancetta; drain on paper towels and set aside. Drain fat from skillet.

In the same skillet, melt remaining butter and cook garlic. Add cream and 1/2 cup (125 mL) of cheese and cook until cheese begins to melt.

Add gnocchi and stir thoroughly. Cook 2 minutes more.

Just before serving, add pancetta and remaining cheese to gnocchi.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007