Pumpkin Gnocchi with Crispy Pancetta and Basil

Prep: 10 minutes

Cook: 15 minutes

Serves: 2

Difficulty:

Cuisine:

Saved:

338

Recipe by: Sacla

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Pumpkin Gnocchi with Crispy Pancetta and Basil

Ingredients:

500g potato gnocchi

1 teaspoon olive oil

6 slices pancetta, cut into strips

190g jar Sacla Pumpkin & Parmesan Sauce

Basil leaves, for garnish

Method:

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.