By Michelle Luelo
Gnocchi with Pancetta and Leeks
5 steps
Prep:10minCook:20min
A brighter spring version of gnocchi. Leeks are very spring inspired and pair perfectly with pancetta. Leeks are notorious for sand (they grow in dirt after all) . After chopping I like to soak the cut leeks in a bowl of cold water, swishing it around with your hand to loosen off any dirt. Rinse and drain well before cooking.
Updated at: Thu, 17 Aug 2023 04:51:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories543.2 kcal (27%)
Total Fat24.6 g (35%)
Carbs59.6 g (23%)
Sugars4.5 g (5%)
Protein17.8 g (36%)
Sodium1032.4 mg (52%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Place a large non-stick skillet over medium heat. Add butter, leeks and pancetta. Cook and stir frequently until leeks are tender
Step 2
Bring a pot of well salted water to a boil and cook gnocchi for 5-8 minutes (according to package direction)
Step 3
To the skillet add chicken stock, peas and cooked gnocchi.
Step 4
Turn off the heat and add cream, parmesan and parsley.
Step 5
Taste, season with salt and pepper and serve with a fresh squeeze of lemon
Notes
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Crispy
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