Cheese and Spinach Gnocchi in Parmesan Cream Sauce

Difficulty:

Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 6

Meal Occasion: Main course
Classification: CousCous
Region: Australia
Pasta Shape: Gnocchi

Substitute Shape:

Fresh Gnocchi

Ingredients

juice of ½ a lemon

2 tbsp olive oil

salted water

4 slices pancetta

salt and freshly ground pepper

1 handful parsley, chopped

1 onion, diced

3 tbsp butter

freshly grated parmesan cheese to serve

3 tbsp pine nuts, toasted

½ cup grated parmesan cheese

300ml cream

Visit our website
sanremo.com.au

San Remo Reg No27 Curls 500g

San Remo Reg Wholemeal Elbows 500g

San Remo Spinach and Ricotta Ravioli 350g

The Copyright for this recipe has been assigned to and is held by San Remo.

Cook Gnocchi in boiling salted water, according to packet directions. Once cooked and drained, toss gently with a small amount of olive oil to prevent from sticking. Keep warm and set aside.
In a fry pan, cover base with a thin layer of olive oil and fry pancetta until crispy. Set aside and keep warm.
In a medium sized pan, fry onion gently with butter until translucent. Then add cream and lemon juice. Simmer until sauce thickens and then stir in parmesan cheese.
Toss the cooked Gnocchi through the cream sauce, seasoning with salt and pepper and adding the chopped parsley.
Serve Gnocchi in bowls, garnished with the crispy fried pancetta, pine nuts and freshly grated parmesan cheese.

© San Remo Macaroni Company Pty Ltd 2007 – 2013
The Copyright for this recipe has been assigned to and is held by San Remo.