Gnocchi with artichokes, pancetta and mascarpone
NUTRITION: PER SERVING
FAT: 20.2G (7.6G SATURATED)
CARBOHYDRATES: 78G (6.4G SUGARS)
2-3 tbsp olive oil
Batch uncooked gnocchi
80g smoked pancetta, cubed
390g tin artichoke hearts in water, drained and quartered lengthways
3 tbsp mascarpone
Small bunch fresh mint, chopped
Small bunch fresh flatleaf parsley, chopped
Finely grated zest 2 lemons
Set a large pan of salted water to boil. When you’re ready to cook the gnocchi, heat a large non-stick frying pan on a medium- high heat. Add 2 tbsp olive oil to the frying pan, then tip the gnocchi into the water using the baking paper (see basic recipe). Once they bob to the surface, remove with a slotted spoon onto a clean flat tray (don’t tip them into a bowl).
When the oil is hot, put the gnocchi into the pan in a single layer and cook for 1-2 minutes until golden on one side, then flip the gnocchi over gently using a spoon and cook for 1-2 minutes on the other side until golden. Remove to a clean tray.
Add the pancetta to the pan (and a touch more oil if required) and cook for 3-5 minutes until just turning crisp. Add the artichokes and cook for another minute, stirring. Add the mascarpone and toss to combine. Add the gnocchi, herbs, lemon zest and seasoning. Toss gently, then cook for a couple of minutes to melt the mascarpone and coat the gnocchi in the sauce. Serve immediately.
You must use a non-stick frying pan here, otherwise the gnocchi may break apart.