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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
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.
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