Creamy Leek and Pancetta Gnocchi

Creamy Leek and Pancetta Gnocchi

I think the change in season from Summer to Autumn is my FAVOURITE.

The thought of darker evenings with comforting bowls of food really does it for me (I’m easily pleased). I love Gnocchi for comfort food it always feels like more of a treat than Pasta and this one didn’t disappoint.

For 2 portions you will need:

  • 150g Pancetta lardons
  • 2 Leeks sliced
  • 1 500g packet of Gnocchi
  • 1 Chicken Oxo
  • 150ml of Water
  • 100ml of Single Cream
  • 30g Parmesan grated
  • Parsley

Put the Pancetta in a cold pan then turn on the heat and cook until crispy and set to one side. I start it in a cold pan because it really renders away the fat and you shouldn’t have to add any extra oil.

Add the sliced Leeks to the same pan and fry gently for 2 minutes until they start to soften.

Add the Chicken Oxo and the Water then reduce for 2 minutes, whilst boiling some water ready for the Gnocchi.

Add the Cream to the Leeks and leave to simmer whilst cooking the Gnocchi.

The Gnocchi only takes 2 minutes and you can usually tell it’s done because it floats to the top!

Drain and add to the Leeks with the Parmesan and stir through. Add the cooked Pancetta and chopped Parsley saving some to sprinkle on top.

And that’s it!

I had mine with a couple of handfuls of Rocket and it was so, so good.

Hope you enjoy!

L x

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