GNOCCHI WITH TOMATO SAUCE & PANCETTA

Ingredients

• 500 g gnocci, cooked, to serve

• 5 Tbsp olive oil, to drizzle

• 50 g diced pancetta

• 1 tbls sundried tomato pesto

• parmesan shavings, for servings

• 2 Tbsp flat-leaf parsley

• 2 red chillies, seeded and finely chopped (optional, to serve)

• ciabatta, sliced

Cooking Instructions

1. Add Gnocchi to boiling water until they float and remove with slotted spoon or drain into a colander.

2. Pan fry pancetta with 1 tablespoon of olive oil over a medium heat for 3 – 5 minutes until golden and crunchy.

3. Pour in the sundried tomato and pecorino sauce let it simmer for 5 minutes before adding the drained gnocchi to simmer for a further 10 minutes.

4. Pour remaining olive oil over chopped chilli for serving.

5. Eat hot bowls of this delicious gnocchi with crusty warm garlic bread, a spoonful of chilli oil and flat leaf parsely.

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