Radish confetti with salsa verde
An easy starter of raw vegetables, cut with a mandolin for a delicate finish. Serve with an Italian green sauce of herbs, capers and anchovies
Gnocchi with pancetta, spinach & Parmesan cream
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 500g pack gnocchi
- 1 garlic clovesliced
- 1 tbsp olive oil
- 100ml double cream
- freshly grated nutmeg
- 130g pack smoked pancettacubes
- 100g spinach
- zest ½ lemon
- 25g parmesangrated, plus extra for serving
- 25g toasted pine nut
Nutrition: per serving
- kcal500
- fat32g
- saturates14g
- carbs37g
- sugars2g
- fibre3g
- protein13g
- salt2.2g
Method
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.
