Gnocchi with Pancetta and Peas

By Bob Lipinski

Gnocchi (nee-OH-kee) “Little lumps;” pasta, generally made from potatoes or semolina flour, with or without eggs, and shaped into little dumplings or discs. They can be cooked in a variety of ways—baked, boiled, or grilled; generally served covered with cheese or other sauce. Gnocchi was first mentioned in an English cookery book in 1891, in A.B. Marshall’s Larger Cookery Book of Extra Recipes.

Ingredients

• 1 pound gnocchi, cooked al dente
• 1 tablespoon vegetable oil
• ¼ pound pancetta, chopped coarse
• 2 tablespoons olive oil
• 2 tablespoons red onion, chopped fine
• 2 teaspoons garlic, chopped fine
• ¾ cup of chicken broth
• 1 cup of frozen petite peas
• ¼ teaspoon ground nutmeg
• 1 teaspoon rosemary, chopped coarse
• 2 tablespoons of butter
• 3 tablespoons grated pecorino cheese
• Black pepper to taste
• ⅓ cup cooking water

In a medium-sized frying heat the oil over medium-high heat and sauté the pancetta until it just begins to brown. Remove pancetta, drain pan, and wipe clean.

In the same frying pan, heat oil and sauté the onions and garlic until they change color. Add back the pancetta, stir, then remaining ingredients except the cooking water and cook over low to medium heat for 10 minutes. Drain the gnocchi and add to the pan with the pea’s mixture. Stir on low heat until flavors blend. If too dry, add some cooking water. Serve immediately.

Gnocchi

Bob’s Wine Recommendation:

Whites: Chardonnay, Friulano, Pinot Grigio

Reds: Schiava Grossa, Chianti, Merlot

Bob Lipinski, the author of 10 books on alcoholic beverages and food, consults and conducts training seminars on Wine, Spirits, and Food, and is available for speaking engagements. He can be reached at www.BobLipinski.com OR Bob@BobLipinski.com