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Gnocchi with Pancetta and Peas

One of my best memories growing up was watching my Italian Grammy cook. She and her church ladies used to sit at her dining room table and make gnocchi. They made it look so effortless and dear Lord the taste was like nothing in this world. I find the packaged kind work just fine in this recipe.


You will need:

1 lb package potato gnocchi

4 garlic cloves chopped

Olive oil

1 package of diced pancetta

1/2 cup chopped onion

1 cup fresh peas ( you can use frozen too)

1/2 cup of grated pecorino romano

Salt and pepper


In a large pan coat the bottom with olive oil, add garlic. Once the garlic is toasted, add the onion and the pancetta. Let cook for 10 min or until you see the onions become translucent. Add the peas and continue to cook another 10 minutes. Turn heat down to keep warm. Meanwhile cook the gnocchi according to directions, I remove them once they float to the top. With a slotted spoon move cooked gnocchi to pan with peas and pancetta. Give it a good stir. Take the half cup of grated pecorino romano and add some of the pasta water to it, mix until creamy. Add that to your gnocchi mixture and stir until blended. Salt and pepper to taste. Plate and top with some extra grated pecorino romano.




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