Home > Recipes > Gnocchi recipes > Gnocchi with pancetta and purple sprouting broccoli

Gnocchi with pancetta and purple sprouting broccoli

Name: Gnocchi with pancetta and purple sprouting broccoli
Cook time: 10 min
Total time: 10 min
Yield: SERVES 2
Cuisine: Italian recipes
Ingredients: 400g fresh potato gnocchi; 200g purple sprouting broccoli, cut into 4-5 cm lengths; 1 tbsp extra-virgin olive oil; 50g sliced pancetta; 5 tbsp medium sherry or madeira; Grated zest ½ lemon

Published: 24 Jun 20
Updated: 18 Mar 24

Pick up a pack of gnocchi and make this six-ingredient dinner tonight, featuring seasonal purple sprouting broccoli, salty pancetta and a splash of sherry. All it takes is 10 minutes!

Feeling indulgent? You’ve got to try this gnocchi twist on cacio e pepe.

Easy
June 2020

Test kitchen approved

SERVES 2
HANDS-ON TIME 10 MIN

Pick up a pack of gnocchi and make this six-ingredient dinner tonight, featuring seasonal purple sprouting broccoli, salty pancetta and a splash of sherry. All it takes is 10 minutes!

Feeling indulgent? You’ve got to try this gnocchi twist on cacio e pepe.

Dairy-free recipes

Nutrition: per serving

Calories: 556kcals
Fat: 20.8g (6.4g saturated)
Protein: 15.8g
Carbohydrates: 68g (5.4g sugars)
Fibre: 10.6g
Salt: 1.6g

Save recipe

Save

Save recipe Print

Rate

Ingredients

400g fresh potato gnocchi
200g purple sprouting broccoli, cut into 4-5 cm lengths
1 tbsp extra-virgin olive oil
50g sliced pancetta
5 tbsp medium sherry or madeira
Grated zest ½ lemon

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Bring a pan of water to the boil, add the gnocchi, then bring back to the boil and cook for 1 minute. Add the broccoli to the gnocchi pan, then cook for 2 minutes more until the gnocchi is cooked and the broccoli is just tender. Drain, reserving 3 tbsp cooking water.
Meanwhile, heat the oil in a large frying pan. Add the pancetta and fry over a medium heat for 2-3 minutes until golden. Using a slotted spoon, transfer the pancetta to a plate, then return the pan to the heat
and add the drained gnocchi and broccoli. Increase the heat and
cook for 2 minutes, tossing to coat everything in the pancetta oil.
Add the sherry or madeira to the frying pan, along with the reserved
cooking water. Season with plenty of black pepper and a little salt, then bubble for 1 minute until the sauce thickens.

Chop or crumble the pancetta and add half to the pan of gnocchi with the lemon zest. Stir well, divide among 4 bowls or plates, then scatter with the remaining crispy pancetta.