If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This dish was inspired by a truffle gnocchi mac n’ cheese I had a month or so back and am still dreaming about. Since truffles don't quite fit in with my budget, I opted for pancetta, because when in doubt, add bacon. And a little pesto never hurt either. —PhoebeLapine
pounds fresh gnocchi
ounces pancetta, finely diced
3 cups milk
teaspoon fresh nutmeg
1/3 cup pesto
1 cup frozen peas
3/4 cup grated fontina
1/3 cup fresh bread crumbs
- Preheat the oven to 500 degrees.
- Bring a large pot of water to boil. Cook the gnocchi for 1-2 minutes, just to defrost them. They cook extremely quickly and will finish off in the oven, so don't over do them.
- In the meantime, fry the pancetta in 1/2 tbsp of olive oil over medium-high heat. Set aside.
- In the same pan, melt the butter over a medium flame. When fully liquified, whisk in the flour to create a roue. Add the milk and nutmeg, and simmer until reduced by half. Add the pesto, peas, pancetta, and gnocchi, and stir to combine.
- Place mixture in a large casserole or gratin dish and cover with the grated fontina. Bake in the oven for 5-10 minutes, until the cheese has become brown and crispy. It is delicious at this point. But for an extra crunch, remove from oven, cover with breadcrumbs, and return for another 5 minutes. The top should have a nice brown crust.
- This recipe was entered in the contest for Your Best Baked Pasta