Speedy Gnocchi with Crispy Pancetta and Tender Broccoli
A vibrant and satisfying Italian-inspired dish ready in just 10 minutes, perfect for a quick weeknight meal.
- Cook10 min
- Total10 min
- DifficultyEasy
- Servings4
Elevate your weeknight dinner with this incredibly quick and flavorful gnocchi dish. Combining tender purple sprouting broccoli with salty, crispy pancetta and a hint of lemon zest, it’s a simple yet sophisticated meal.
This recipe is a testament to how delicious and satisfying a meal can be with just a few quality ingredients and minimal cooking time. The sherry or madeira adds a unique depth of flavor that complements the richness of the pancetta and the slight bitterness of the broccoli beautifully.
Ingredients
Servings
Converted amounts are rounded.
Method
- Boil water in a pot, add gnocchi, return to a boil, and cook for 1 minute. Add broccoli to the same pot and cook for 2 more minutes until gnocchi is done and broccoli is tender-crisp. Drain, reserving 3 tbsp of the cooking water.
- Meanwhile, heat olive oil in a large frying pan over medium heat. Add pancetta and fry for 2-3 minutes until golden. Remove pancetta with a slotted spoon and set aside on a plate. Return the pan to the heat, add the drained gnocchi and broccoli, and increase heat. Cook for 2 minutes, tossing to coat in pancetta drippings.
- Pour the sherry or madeira into the frying pan with the reserved cooking water. Season with plenty of black pepper and a little salt. Simmer for 1 minute until the sauce slightly thickens.
- Chop or crumble the cooked pancetta. Add half of it to the gnocchi and broccoli mixture along with the lemon zest. Stir well. Divide the gnocchi among 4 bowls or plates and top with the remaining crispy pancetta.
💡 Tips
- For an extra layer of flavor, you can crisp up the pancetta first and use the rendered fat to sauté the gnocchi and broccoli.
- Ensure not to overcook the broccoli; it should retain a slight bite.
- Adjust seasoning to your preference, adding more black pepper if desired.
Inspired by a recipe from Delicious Magazine