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gnocchi with spinach and pancetta

wonderful feast in 15 minutes!

  • Total time: 15 minutes

Serves: 4


  • 1/2 tsp olive oil
    140g pkt pancetta cubes
    500g pkt gnocchi
    350g frozen spinach, defrosted, drained and chopped
    100g semi-dried tomatoes, drained and roughly chopped
    250g tub mascarpone cheese
    A little nutmeg, grated
    50g parmesan cheese, grated


  1. Boil a large suacepan of salted water over a really high heat with the lid on. Preheat the grill to high. Pour the olive oil and put the pancetta into a frying pan. Fry over a high heat for 3 minutes until brouwn and crisp. Pop the gnocchi into the boinling water and wit until they are bobbing on the surface, 2 - 3 minutes, then drain amd transfer to a baking dish.
  2. Add the spinach and tomatoes to the pancetta and stir-fry for 1-2 mins to get rid of any excell water, then add the Mascarpone and heat for a minute until melted. Season with black pepper and a little nutmeg and stir in half the parmesan.
  3. Pour the spinach sauce over the gnocchi and scatter over the grated parmesan. Place under the grill for 3-5 mins until the cheese on top is really golden and the sauce underneath is bubbling up arond the edges. Serve with a green salad.

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5 stars