It’s a weird time. Living in Milan I only leave my apartment for groceries – about once a week. And while I am in no shortage of food, I’ve had to break my habit of going to the store every day to get the ingredients to make whatever I felt like making that day. So, one up side to this whole disaster? I’ve become way more creative to try and use up ingredients strategically to keep me inside as long as possible. Like the good social-distancer I am.
A few days back I made fresh gnocchi. And with some pancetta that needed to be used and frozen peas I made the perfect lunch! The most important thing about this recipe is to have all the ingredients ready from the get-go because it all comes together in about 15 minutes.
Gnocchi with Peas and Pancetta
Ingredients
- 2 tbsp olive oil
- 100 g pancetta chopped
- 1 onion chopped
- ½ cup white wine
- 3 cups peas
- 1 cup chicken broth
- salt and pepper to taste
- 600 g gnocchi
- ½ cup parmigiano cheese grated
Instructions
- Bring a large pot of salted water to a boil.
- In a large skillet, heat oil over medium heat.
- Add the pancetta and stir often until the fat begins to render.
- Add the onion and cook until soft.
- Add the wine and stir until absorbed.
- Add the peas and stock. Season with pepper. You can season with salt at this time too but remember that the pancetta and broth will bring some salt already.
- Bring it to a boil and then reduce to a simmer and cook until thicker (about 8 minutes).
- Add the pasta in the boiling water cooking 1 min less than directed.
- Transfer the gnocchi to the pan with the peas and pancetta. Toss in the parmigiano.