Gnocchi with Pancetta, Sun-dried Tomatoes and Spinach
PREP TIME
10 minutes
COOK TIME
15 minutes
Ingredients
2 cups store-bought gnocchi
2 tablespoons olive oil
4 ounces oil-packed, sun-dried tomatoes, sliced into strips
4 sliced pancetta, cut into strips
1/2 yellow onion, finely chopped
2 cloves garlic, minced
6 ounces baby spinach leaves, rinsed and chopped
Salt, to taste
Freshly cracked black pepper and grated Parmesan, for serving
2 tablespoons olive oil
4 ounces oil-packed, sun-dried tomatoes, sliced into strips
4 sliced pancetta, cut into strips
1/2 yellow onion, finely chopped
2 cloves garlic, minced
6 ounces baby spinach leaves, rinsed and chopped
Salt, to taste
Freshly cracked black pepper and grated Parmesan, for serving
Directions
Cook gnocchi to al dente according to package instructions. Rinse and drain.
Heat oil in a large skillet to medium-high on the stove top. Add onion and cook until the onion begins to brown on the edges, about 4-5 minutes. Add garlic and cook for one more minute. Add gnocchi back into pan along with sun-dried tomatoes, pancetta and spinach. Season lightly with salt, fold together and let heat through.
To serve, garnish with Parmesan and black pepper.
Heat oil in a large skillet to medium-high on the stove top. Add onion and cook until the onion begins to brown on the edges, about 4-5 minutes. Add garlic and cook for one more minute. Add gnocchi back into pan along with sun-dried tomatoes, pancetta and spinach. Season lightly with salt, fold together and let heat through.
To serve, garnish with Parmesan and black pepper.
Looking for inspiration? Try these recipes:
Turkish Ezme
Mediterranean Barley Salad
Savory Stuffed Portobello Mushrooms
