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Potato gnocchetti with zucchini, pancetta and pine nuts

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 2
15 minutes
INGREDIENTS PER 6 PEOPLE

Zucchini sauce, 17.5oz
Potato gnocchetti, 31.7oz
Extra virgin olive oil,1oz
Pancetta, 4oz
White wine, 1oz
Parmigiano Reggiano, 2oz
Pine nuts, 1oz
Shallot, 1oz
Black pepper
Salt

PROCEDURE

Toast pine nuts in a non-stick pan, in the meanwhile cook potato gnocchetti al dente in abundant salted water. Brown the chopped shallot and the pancetta cut into julienne strips in a saucepan with extra virgin olive oil, then remove excess oil and add white wine. When evaporated, add zucchini sauce, slightly thinned with gnocchetti cooking water. Drain potato gnocchetti and toss the gnocchetti and sauce together, adding abundant grated Parmigiano Reggiano. Serve topped with a handful of toasted pine nuts, ground black pepper and Parmigiano Reggiano.

Recipe by Chef Diego Ponzoni

Thanks to Menù

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