Gnocchi with Pancetta

Homemade ricotta gnocchi with pancetta is a delightful and comforting dish that combines light, pillowy gnocchi with the rich, savory flavors of crispy pancetta. Unlike traditional potato gnocchi, this version uses ricotta for a softer texture and a hint of creaminess. Paired with the salty pancetta and finished with a simple sauce, it’s a satisfying meal that feels both rustic and refined.

This recipe is such a stand out. Not only are the gnocchi incredibly tasty by themselves, but when you add the salty pancetta and well seasoned vegetables, you have a great meal.

I’ve served it at many parties and I’m always asked for the recipe. That’s what made me want to make it for the blog, so everyone, even people who haven’t been at one of my parties can enjoy it.

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Helpful tips

• You can use store-bought gnocchi, but it is so easy to make. Once you make it from scratch, you’ll never go back to store-bought again.
• You can save time and make the gnocchi the day before or even weeks ahead. Gnocchi freezes well and only takes 5 minutes to cook even out of the freezer.
• You don’t need a lot of water to cook gnocchi. I usually fill a stockpot with 3 – 4 inches of water.
• As you fish the gnocchi out of the water, add it to a bowl so you can drain it again of water before adding to the cooked vegetables.
• I use a hand sieve to fish the gnocchi out, but if you don’t have one, you can also use a slotted spoon.
• Store any leftovers in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.

How to make gnocchi with pancetta

Pre-step

Add three to four inches of water and salt to a medium stockpot and bring it to a boil on medium high heat.

Step one

Make the gnocchi and place in the fridge until you’re ready to cook it. You can also use store-bought, but I urge you to make your own.

Step two

Gather the ingredients – mushrooms, spinach, pancetta, and the gnocchi ingredients.

Step three

Heat your wok or sauté pan on medium and once it has heated up, add the pancetta and sauté for 6 minutes, until the meat is crispy.

Step four

Even though there will be fat from the pancetta, still add 3 tablespoons of olive oil. You do this for the sauce.

Add the spinach and mushrooms and sauté for 4 minutes. Add garlic paste and sauté for an additional minute. (A)

Step five

Take the gnocchi out of the fridge or freezer. (B) By now, the water should be boiling. Carefully add the gnocchi to the boiling water. Once it floats to the top of the water, it is done. You may have to add the gnocchi in batches, but I add it all at once.

Take a hand strainer and fish out the gnocchi as they bob to the surface of the water until all of them are cooked.

Step five

Add the drained gnocchi to the wok and stir it into the vegetables to mix it together.

Step six

Either serve the gnocchi straight out of the wok or transfer it to a serving bowl as I do.

You will have extra vegetables. You can place that in a bowl as well as a side dish.

It is so tasty.

I hope you enjoyed this gnocchi with pancetta recipe. Believe me, when you make it, it will be a family favorite.

Other things I’ve served with this meal

• Cucumber mint cosmo
• Baked Brie
• Chocolate, marshmallow pistachio cake
• Classic New York cheesecake

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!