Creamy Leek and Pancetta Gnocchi

I love Gnocchi for comfort food and it always feels like more of a treat than Pasta, this one definitely doesn’t disappoint. You can use Pancetta or Bacon for this recipe and it’s really, really easy using just one pan to cook the lot 👏🏻

For 2 portions you will need:

• 120g Pancetta lardons

• 2 Leeks sliced

• 1 clove of Garlic

• pinch of Fresh Thyme

• 1 500g packet of Gnocchi

• 200ml Chicken Stock

• 100ml of Single Cream

• 20g Parmesan grated

• Parsley

Put the Pancetta in a cold pan then turn on the heat and cook until crispy and set to one side. I start it in a cold pan because it really renders away the fat and you shouldn’t have to add any extra oil.

Add the sliced Leeks to the same pan and fry gently until they start to soften.

Cook the Leeks for a few minutes till they are soft and lightly browned then set to one side. Add the Gnocchi to the pan with a little oil and fry for 2 minutes.

Add the Garlic finely minced or chopped and the Thyme, also finely chopped and cook for 1 minute to release the flavours.

Add the Chicken Stock and Cream to the pan and bring to a simmer till it’s reduces down and thickens.

Add all of the Leeks to the pan along with most of the Pancetta and most of the grated Parmesan, saving some to add on top as a garnish. Stir through and check to add any seasoning, it shouldn’t need any Salt as the Parmesan and Pancetta should do the seasoning for you!

Serve with a good sprinkle of freshly chopped Parsley and the remaining Pancetta and Parmesan on top.

Hope you enjoy!

L x