Cook the gnocchi in a large pot of boiling, salted water according to packet directions or until tender. Drain, reserving 1 cup of cooking liquid
Heat oil in a large frying pan over medium high heat and cook pancetta for 3-4 minutes or until crispy. Remove and set aside
Add Sacla Pumpkin & Parmesan Sauce and reserved cooking liquid to the same pan and bring to a simmer. Stir in gnocchi and cook until heated through. Serve in bowls topped with crispy pancetta and basil leaves.
Tips & Hints
To make Asparagus, Pancetta and Pine Nut Gnocchi, substitute Sacla Pumpkin & Parmesan Sauce for Sacla Green Asparagus Sauce and replace basil leaves with 1 tablespoon toasted pine nuts.
