Gnocchi Staggionata Recipe
ricotta gnocchi, pancetta, shaved brussels sprouts, fresh tomatoes and cream, gratinee with garlic and parmesan focaccia crumbs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gnocchi
Main Ingredients
Method
Gnocchi Preparation
- 1
Make the Gnocchi Dough
In a large bowl, combine the ricotta cheese, flour, eggs, and salt. Mix until a soft dough forms.
- 2
Shape the Gnocchi
On a floured surface, roll the dough into long ropes about 1/2 inch thick. Cut into 1-inch pieces and shape each piece with a fork to create ridges.
- 3
Cook the Gnocchi
Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Main Dish Preparation
- 4
Cook the Pancetta
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove from the skillet and set aside.
- 5
Sauté Brussels Sprouts
In the same skillet, add the shaved Brussels sprouts and cook until tender, about 3-4 minutes.
- 6
Add Tomatoes and Cream
Stir in the chopped fresh tomatoes and heavy cream. Let simmer for about 5 minutes, allowing the sauce to thicken slightly.
- 7
Combine Gnocchi
Add the cooked gnocchi and crispy pancetta to the skillet. Toss gently to coat everything in the sauce.
- 8
Prepare the Topping
In a small bowl, mix together the focaccia crumbs, minced garlic, and grated Parmesan cheese.
- 9
Bake
Preheat the oven to 375°F (190°C). Transfer the gnocchi mixture into a baking dish, sprinkle the topping evenly over the top, and bake for 15-20 minutes until golden and bubbly.
