Stir-fried Gnocchi with Arugula and Pancetta
A stir-fried gnocchi dish with bold flavors that is very easy and quick to make. It is almost a one-pan dish; you will only need a second pan to cook the gnocchi. The bitterness of the arugula with the crunch of the pancetta and the softness of the gnocchi make a delicious combination in this Stir-fried Gnocchi with Arugula and Pancetta.
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Servings: 2 people
Ingredients
- 4 ounces pancetta
- 8 ounces potato gnocchi
- 1 tablespoon butter
- 3 cups arugula
- 1 garlic
- 1 tomato
- 2 tablespoons arugula pistachio pesto
- salt and pepper
Instructions
- Cut pancetta in very small cubes and cook in skillet on high heat until brown and crunchy.
- Bring a pot of water to a boil. Add the gnocchi and cook according to directions on packaging. Drain and set aside. Keep 1/2 cup of cooking liquid.
- Wash tomato, cut in quarters and discard the seeds. Cut in tiny cubes, similar size as the pancetta.
- Once pancetta is cooked, take out of skillet and put on paper towel, that will absorb the fat.
- Add arugula to skillet and cook until just starting to wilt, a minute or so. Take out of skillet an set aside.
- Add butter to skillet and when butter is hot, add bake gnocchi. Cook and stir for approx. 1 minute. Add garlic, add pesto and stir until gnocchi is coated.
- Add cooking liquid and allow to evaporate.
- Add tomato and allow to warm a little. Season with salt and pepper.
- Divide arugula over 2 plates. Divide gnocchi mixture on top of arugula and finish with pancetta.
Nutrition
Calories: 549kcal | Carbohydrates: 46g | Protein: 13g | Fat: 34g | Saturated Fat: 12g | Sodium: 961mg | Fiber: 4g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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