Italian Gnocchi with Pancetta, Tomato, and Kale

Lots of people love gnocchi, but it seems that many are too intimidated to attempt making it at home. Gnocchi texture is satisfying and when combined with a delicious sauce and secret crunch, it's hard to go wrong. Pair with a few other ingredients, this recipe for Italian Gnocchi with Pancetta, Tomato, and Kale should be your go to!

This recipe uses store bought gnocchi, but you wouldn't even know it! We do things a little differently and instead of boiling the gnocchi, we sear them in olive oil and a little bit of butter to give them a crispy crust and tender inside, making this gnocchi over the top! Add that you can make the whole thing in one pot and in 15-minutes, and you have a dish that you need to try. 

📖 Recipe

Gnocchi with Pancetta, Tomato, and Kale

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• Author: MarnaMaria Spices & Herbs
• Yield: Serves 2

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Ingredients

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• 2  1" slices of pancetta, diced
• 1 tbsp. olive oil
• 1  14 oz. can diced tomatoes, drained, liquid reserved
• 2 large kale leaves, stems removed and diced
• ¼ cup chicken stock
• ¼ marscapone cheese
• 1 17.5 oz. pkg. Gnocchi (we like De Cecco Potato Gnocchi)
• 1 tbsp. butter
• 2 tbsp. fresh basil, julienned
• 1 clove garlic, minced
• ¼ cup parmesan cheese, finely grated
• Kosher salt and black pepper to taste

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Instructions

1. Over medium high heat in a large skillet, add olive oil and pancetta and cook until the pancetta until is rendered and crispy, about 8 minutes.
2. Remove pancetta with a slotted spoon, being sure leave any excess oil in the pan.
3. Add butter and stir until it melts and begins to foam. Quickly add gnocchi, arranging them in a single layer over the bottom of the pan.
4. Raise heat to high and let gnocchi cook about three minutes until they are crispy and beginning to brown on the bottom.
5. Stir gently with a rubber spatula to flip the majority of the gnocchi and let cook for two minutes longer. Repeat once more until almost of gnocchi are crispy and lightly browned on all sides.
6. Reduce heat to medium and add kale. Stir frequently and let kale cook until it's still green but slightly wilted, about two minutes.
7. Add marscapone cheese, chicken stock, drained tomatoes, and 2 tbsp. of the reserved tomato juice. Gently stir and let cook until the marscapone cheese is melted and you have a light sauce.
8. Add basil, garlic, and parmesan cheese and stir until garlic is fragrant, about 30 seconds.
9. Remove from heat and season with salt and pepper.
10. Serve hot.

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