Gnocchi with pancetta and fig jam
Try this satisfying Italian classic dish from Ayesha Curry cookbook made from pantry staples and brought to life with fresh bursting flavors.
- 3 ounces pancetta diced
- 16 ounces gnocchi store-bought
- ½ cup chicken stock
- 2 Tbsps unsalted butter
- 2 tsps thyme leaves fresh
- 1 Tbsp fig jam
- kosher salt to taste
- fresh ground black pepper to taste
- ¼ cup Parmigiano-Reggiano cheese grated
- First, heat a large saute pan on medium heat. Add the pancetta and cook it until the fat starts to render and the edges get crispy. This will take anywhere from 5-7 minutes. Then turn off the heat for now.
- Next, you’ll need to cook the gnocchi by bringing a large pot of water to a boil. Be sure to add a little bit of salt to the water for the best flavor. Now, cook the gnocchi according to what the package says. In my case, the gnocchi was done in about two minutes after they started to float to the top.
- I took out the gnocchi once they were cooked and kept them in a colander in the sink while keeping the pot of water on the stove.
- Here’s an easy tip, I used this water to steam my broccoli for a side dish. I put it in a strainer, laid it over the pan, and then covered it. My broccoli was cooked in the same amount of time it took me to finish the recipe.
- Now you will add everything together. Add the gnocchi and chicken stock into the pan with the pancetta. Bring to a simmer and allow the stock to reduce by about half.
- Then add the butter, thyme, and jam. Stir everything together so that all of the ingredients are coated with the sauce. If you need more liquid, steal some from the gnocchi water. Once the sauce is your desired consistency, season with salt and pepper.
- The gnocchi is now ready to serve. We garnished with the cheese, and of course, served it with our simple steamed broccoli.
I purchased store-bought gnocchi for the sake of time. You can always make it yourself. I think this recipe would also taste really good with sweet potato gnocchi. Update: When I first wrote this cookbook review a few months ago, my family fell in love with this recipe. My oldest helps me make it every time and he eats his whole serving (and more) EVERY TIME! It’s a miracle! And the last time we made it, I added shredded chicken and the kids really loved it.
Calories: 369kcal | Carbohydrates: 44g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 670mg | Potassium: 90mg | Fiber: 3g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 4mgPrint Recipe