Gnocchi Pugliesi Recipe
Handmade potato pasta, crispy pancetta, cremini and porcini mushrooms, fire roasted tomatoes, peas, and roasted chicken in an asiago cheese sauce.
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Ingredients
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Pasta
Main Ingredients
Sauce
Method
Making Gnocchi
- 1
Prepare the Potatoes
Boil the potatoes in salted water until tender, about 20-25 minutes. Drain and let cool slightly.
- 2
- 3
- 4
Shape the Gnocchi
On a floured surface, roll the dough into long ropes about 1/2 inch thick. Cut into 1-inch pieces and press each piece with a fork to create ridges.
- 5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
Preparing the Sauce
- 6
Cook the Pancetta
In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove and set aside.
- 7
- 8
Add Garlic and Tomatoes
Stir in the minced garlic and cook for 1 minute. Add the fire roasted tomatoes and reduce heat to low, simmering for 10 minutes.
- 9
Combine with Peas and Chicken
Add the frozen peas and shredded roasted chicken to the skillet. Stir to combine and heat through.
- 10
Prepare the Cheese Sauce
In a separate pot, combine the heavy cream and asiago cheese over low heat, stirring until melted and smooth. Season with salt and black pepper.
- 11
Combine Everything
Add the cooked gnocchi to the skillet with the mushroom and chicken mixture. Pour the cheese sauce over everything and toss gently to combine. Garnish with fresh basil.
