Pancetta, Chicken, Sage, Peas, Parmesan Garlic Cream

Bring a large pot of salted water to a boil. Once boiling, add the gnocchi and cook according to the package instructions, usually about 2-3 minutes or until they float to the surface. Drain and set aside.

Cook the Gnocchi

While the gnocchi is cooking, heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crispy, about 5 minutes. Remove from the skillet and set aside.

Prepare the Chicken and Pancetta

In the same skillet, add the chicken breast, seasoned with salt and pepper. Cook for about 6-7 minutes on each side, or until cooked through. Remove from the skillet and let it rest before slicing.

Cook the Chicken

In the same skillet, add minced garlic and chopped sage leaves. Sauté for about 1-2 minutes until fragrant.

Sauté Garlic and Sage

Reduce the heat to low and add heavy cream to the skillet, stirring well to combine with the garlic and sage. Gradually add grated Parmesan cheese, stirring until melted and smooth.

Make the Cream Sauce

Add the cooked gnocchi, crispy pancetta, sliced chicken, and frozen peas to the skillet. Stir gently to coat everything in the creamy sauce. Cook for an additional 2-3 minutes until heated through.

Combine Everything

Gnocchi

Pancetta

Chicken breast

Fresh sage leaves

Frozen peas

Parmesan cheese

Garlic

Heavy cream

Olive oil

Salt

Black pepper

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