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Gnocchi with pistachio pesto and pancetta

Our youngest daughter Sorrel is quite single minded about food. We put it down to the fact that she was born in Rome so learned from the best – those particular Italians who will only allow penne, and no other pasta shape, to be arrabbiata. Naturally, she expects her gnocchi to come tossed in Pesto alla Genovese – that is, your traditional basil, pine nut and parmesan pesto, and no messing around. So it was with trepidation that we presented her with a variation based on our new Sicilian pistachio pesto. ‘It’s a different green,’ she disapprovingly observed and we watched anxiously as she put the first forkful to her mouth. There was a long pause. ‘It’s a funny green….but it’s nice.’


Recipe

  • Serves 2

Ingredients

 

  • Pancetta – 80g
  • Extra virgin olive oil – for frying and drizzling
  • Gnocchi – 500g/1lb pack
  • Pistachio pesto – 100g/2 tbls
  • Parmesan – 80g grated
Pancetta – 80g Extra virgin olive oil – for frying and drizzling Gnocchi – 500g/1lb pack Pistachio pesto – 100g/2 tbls Parmesan – 80g grated

Method

Fry the pancetta in some olive oil until it’s golden, then set aside. Cook the gnocchi in a large saucepan of boiling water, as salty as the Mediterranean, until they rise to the surface. Drain them, reserving a few spoonfuls of the cooking water, and return them to the saucepan. Gently mix in the pesto and most of the parmesan, stirring over low heat until heated through. Add some of the extra liquid if needed and serve with the rest of the parmesan and the warm crispy pancetta.