Gnocchi with Sun-Dried Tomatoes, Pancetta and Roquefort Cheese

10 October 2018

Yumm!! I made this dish one night last week and really loved it. It's nothing like I've ever made before. But we've eaten gnocchi a few times with some kind of red sauce and really liked it. I saw this online like a year ago and keep forgetting to make it. 
Until last week! The cheese makes it so rich. It has so much flavor that you don't really expect looking at the dish put together. I did sub out whole milk (thanks, Kate!) for the heavy cream. And I didn't use pine nuts.

And it was really quick! Like really easy and really quick. I found the recipe HERE. She had all sorts of intersting looking recipes. 

1 1/2 tablespoons extra virgin olive oil
1/4 cup pancetta, diced
3-4 cloves garlic, minced
1/2 cup chicken stock, homemade or low-sodium
1/2 cup heavy cream
1/2 cup sun-dried tomatoes in oil, drained and chopped (I used DeLallo Sun-Dried Tomatoes)
1 pound gnocchi (I used DeLallo Potato Gnocchi)
1/2 cup roquefort cheese
1/2 cup fresh basil, chopped
1/4 cup pine nuts, toasted

In a saucepan, heat the olive oil over medium low and add the pancetta. Allow the pancetta to cook, stirring periodically, until caramelized. Add the garlic and allow to cook for an additional 1-2 minutes. Whisk in the chicken stock and heavy cream, followed by the sun-dried tomatoes. Allow the sauce to reduce until thickened. 5-10 minutes.

While the sauce is reducing, bring a large pot of water to a boil. Cook the gnocchi according to package instructions.

Stir the Roquefort cheese into the sauce and remove from the heat once it is well blended. Toss the sauce with the gnocchi. Top with basil and pine nuts before serving.


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