Gnocchi with spinach, Gorgonzola and pancetta

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Gnocchi agli spinaci, Gorgonzola e pancetta

You can, if you have time and patience, make your own gnocchi, but it is an ingredient that does not suffer from being pre-prepared by a supermarket.

Serves 2 Preparation 5 minutes  Cooking 10 minutes

250g good-quality ready-made potato gnocchi

80g cubetti di pancetta

100g mascarpone

70g Gorgonzola cheese, cut into cubes

150g baby-leaf spinach

salt and freshly ground pepper

a little grating of nutmeg

a dash of olive oil for frying

Put a drop of oil in a frying pan and place over a high heat. Once hot, add the pancetta and fry until crispy, stirring so it’s cooked evenly, this should take about 5 minutes. Remove with a slotted spoon and set to drain on kitchen paper.

Put the mascarpone in a saucepan until it becomes fluid and is warmed through, then drop in the chopped Gorgonzola, stir frequently.

Meanwhile, get a pan of salted water boiling on the hob, then drop in the gnocchi. When they float to the top, they are ready to remove. Fish out with a perforated spoon.

Once the Gorgonzola has melted, add the spinach and stir until just wilted, which will take only a couple of minutes. Stir in the pancetta and season, then add the gnocchi and serve. Eat on its own or with a seasonal green salad.