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Potato Gnocchi with Pancetta and Garlic
Gnocchi, the pillowy Italian dumplings, take well to a host of sauces. Here, we serve them simply, tossed with pancetta, garlic, Parmesan and red pepper flakes for a little heat, a combination inspired by a recipe we learned from Antonio Cioffi, chef at La Vecchia Cantina in Ravello, a hilltop town along the Amalfi coast. This dish is delicious with homemade potato gnocchi but for a quick weeknight dinner, feel free to use store-bought gnocchi instead. Whatever type you use, follow the instructions for cooking your gnocchi first, as they are simply reheated in a skillet with a handful of ingredients for a few minutes before serving.
4 to 6
Servings
Don’t forget to reserve about 1½ cups of the gnocchi cooking water. This starchy liquid thickens and enriches the sauce and helps it cling to the gnocchi.
30 minutes
Ingredients
-
2
pounds homemade potato gnocchi (see headnote)
-
4
ounces pancetta, finely chopped
Directions
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01Cook and drain the gnocchi according to your recipe or the package instructions, reserving about 1½ cups of the cooking water; set aside.
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