Gnocchi with Spinach, Pancetta and Parmesan Cream


Gnocchi with Spinach, Pancetta & Parmesan Cream

Total time 15 mins                                  Serves 4


500g pack gnocchi (we used gnocchi with a cream cheese and pesto stuffing)

1 garlic clove, sliced.

1 tbsp olive oil

100ml double cream

Glug of white wine - Optional (Hubby didn't measure it out so I don't have an amount)

Freshly grated nutmeg

130g pack smoked pancetta cubes.

100g spinach

zest ½ lemon

25g parmesan, grated, plus extra for serving.

25g toasted pine nut


Step 1.  Cook the gnocchi following pack instructions, then drain. Meanwhile, heat 1 tsp of the oil in a small pan and fry the garlic, then add the cream and a good grating of nutmeg. Put to one side.

Step 2.  Heat 2 tsp of the remaining oil in a frying pan and cook the pancetta until crisp. Add the gnocchi and fry until it starts to turn golden, adding a little more oil if it begins to stick. Stir in the spinach, lemon zest and seasoning.

Step 3.  Stir the Parmesan into the cream sauce. Spoon the gnocchi onto plates, drizzle over the sauce and scatter with pine nuts. Serve with extra Parmesan.


  1. Oh yum, thanks for sharing this recipe. I think I know exactly how much a glug of wine is!! I'll be leaving the pancetta out when I make but may add a little chicken for Mr Man.

    1. You can't go wrong with a Glug of Wine in any recipe :0)

  2. That sounds very tasty. I'm not that keen on gnocchi when it's just boiled, but frying it off in the oils from the pancetta would make it delicious I would imagine! Another recipe to add to my 'to cook' list!

    1. Boiled gnocchi is just wrong, but when it's fried and gets toasted it is so much better. You could try the sauce with ravioli if you don't like the gnocchi. :0)

  3. sounds so good, the kind of sauce i am looking for for my ravioli!!


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