Gnocchi with cavolo nero, Gorgonzola & pancetta crumbs

Name: Gnocchi with cavolo nero, Gorgonzola & pancetta crumbs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 200 g Waitrose Cavolo Nero; 2 tbsp garlic-infused olive oil; 154 g pack Cooks' Ingredients Beechwood Smoked Diced Pancetta; 50 g breadcrumbs; 20 g pack sage leaves, stripped; 350 g pack Dell Ugo Fresh Potato Gnocchi; ¼ tsp dried chilli flakes; 150 ml creme fraiche; 100 g Gorgonzola

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

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Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

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

Method

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.
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.
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.