Waitrose and Partners
Gnocchi with cavolo nero, Gorgonzola & pancetta crumbs

Gnocchi with cavolo nero, Gorgonzola & pancetta crumbs

This dish combines the soft gnocchi and slightly sweet cavolo nero is topped perfectly with this salty, smokey and sage infused pancetta crumb.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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  • ⅓ x 200g Waitrose Cavolo Nero
  • 2 tbsp garlic-infused olive oil
  • ½ x 154g pack Cooks' Ingredients Beechwood Smoked Diced Pancetta
  • 50g breadcrumbs
  • ½ x 20g pack sage leaves, stripped
  • 350g pack Dell Ugo Fresh Potato Gnocchi
  • ¼ tsp dried chilli flakes
  • 150ml creme fraiche
  • 100g Gorgonzola


  1. Preheat the oven to 200°C, gas mark 6. Bring a large pan of water to a rolling boil, add the cavolo nero and cook for 2 minutes, refreshing under cold water. Drain well and set aside on a clean, dry tea towel.

  2. Heat a medium frying pan, add 1 tbsp of the garlic infused oil and fry the pancetta until crisp, add the breadcrumbs, followed by the sage leaves and continue to fry slowly until golden and crisp.

  3. Toss the gnocchi in a bowl with the cavolo leaves, remaining garlic oil and dried chilli. Divide between 2 ovenproof dishes, dot with the crème fraîche and the Gorgonzola, scatter with the pancetta crumbs and bake in the oven for 15 minutes until bubbling and golden.


Typical values per serving when made using specific products in recipe


4,461kJ/ 1,070kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating