Authentic Italian extra virgin olive oil from small-scale sustainably run olive groves.

Gnocchi with pistachio pesto and pancetta


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.