Gnocchi with pancetta and fig jam
- 3 ounces pancetta diced
- 16 ounces gnocchi store-bought
- 1/2 cup chicken stock
- 2 tbsp unsalted butter
- 2 tsp thyme leaves fresh
- 1 tbsp fig jam
- kosher salt to taste
- fresh ground black pepper to taste
- 1/4 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.