World of Gnocchi

· recipe ·

Creamy Gnocchi with Broccoli and Pancetta

Pancetta seasons the pan as it renders, while broccoli brings a mild bitterness that keeps the cream sauce from feeling heavy. Cooking the florets just until tender preserves that contrast.

Creamy Gnocchi with Broccoli and Pancetta

Time and servings

Prep
50 min
Cook
75 min
Total
125 min
Servings
4

Nutrition per serving

Calories
about 580
Protein
21 g
Fat
27 g
Carbs
64 g
  1. Choose boiling or baking

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. Rice the potatoes

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  3. Mix the dough

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Prepare the broccoli and pancetta

    Prepare the broccoli and pancetta

    Cut the broccoli into small florets, cut the pancetta into short strips, and thinly slice the garlic.

  7. Cook the pancetta and broccoli

    Cook the pancetta and broccoli

    Cook the pancetta over medium heat until it renders and begins to crisp. Add the broccoli and a splash of water, cover briefly until the stems are nearly tender, then uncover to let the water evaporate. Stir in the garlic and black pepper for the final minute.

  8. A pot of water heating on an electric stovetop

    Heat the cooking water

    Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Finish the cream sauce while the water heats. Add 1 1/2 tsp9 g of the salt to the water.

  9. Broccoli and pancetta in cream sauce before adding the gnocchi

    Finish the cream sauce

    While the water heats, lower the skillet heat and add the light cream. Simmer gently until it lightly coats a spoon. Finely grate the Parmesan and stir half into the sauce off the heat.

  10. Creamy Gnocchi with Broccoli and Pancetta

    Cook the gnocchi

    Once the sauce is ready, lower the gnocchi into the gently boiling water. As soon as they float, lift them out and fold them into the cream sauce. Taste before adding salt, then finish with the remaining Parmesan.

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