Gnocchi with Sun Dried Tomatoes, Pancetta and Roquefort Cheese
Try this Gnocchi with Sun Dried Tomatoes, Pancetta and Roquefort Cheese recipe, or contribute your own.
Try this Gnocchi with Sun Dried Tomatoes, Pancetta and Roquefort Cheese recipe, or contribute your own.
- 1/2 cup fresh basil chopped
- 1/2 cup heavy cream
- 1 1/2 tablespoons extra virgin olive oil
- 3-4 cloves garlic minced
- 1/2 cup chicken stock preferably homemade
- 1/4 cup pancetta diced
- 1/2 cup sun-dried tomatoes in oil drained and chopped (i used delallo sun-dried tomatoes)
- 1 pound gnocchi (i used delallo potato gnocchi)
- 1/2 cup roquefort cheese
- 1/4 cup pine nuts toasted
- Carbohydrate 8.30242750400534 g
- Cholesterol 47.6937500274881 mg
- Fat 28.9903075158428 g
- Fiber 1.40677503476388 g
- Protein 10.7267850034483 g
- Saturated Fat 10.3705452551171 g
- Serving Size 1 1 serving (252g)
- Sodium 641.422875080153 mg
- Sugar 6.89565246924146 g
- Trans Fat 2.5639142516842 g
- Calories 325 calories
Step-by-step
- In a saucepan, heat the olive oil over medium low and add the pancetta.
- Allow the pancetta to cook, stirring periodically, until caramelized.
- Add the garlic and allow to cook for an additional 1-2 minutes.
- Whisk in the chicken stock and heavy cream, followed by the sun-dried tomatoes.
- Allow the sauce to reduce until thickened. 5-10 minutes.
- While the sauce is reducing, bring a large pot of water to a boil.
- Cook the gnocchi according to package instructions.
- Stir the Roquefort cheese into the sauce and remove from the heat once it is well blended.
- Toss the sauce with the gnocchi.
- Top with basil and pine nuts before serving.
A Simple Weeknight Delight: Gnocchi with Sun-Dried Tomatoes, Pancetta, and Roquefort
Life as a working mom is a whirlwind. Between juggling meetings, school pick-ups, and trying to maintain some semblance of a social life, finding time for elaborate cooking is a luxury I rarely afford myself. That's why I've become a champion of quick, delicious, and satisfying meals. This gnocchi recipe is a perfect example. It's elegant enough to impress guests (or my occasionally grumpy husband), but simple enough to whip up on a Tuesday night after a long day. The combination of creamy Roquefort, salty pancetta, and sweet sun-dried tomatoes is a flavor explosion that always hits the spot.
The beauty of this dish lies in its simplicity. There's no complicated technique involved, no obscure ingredients to hunt down. Most of the components are pantry staples, meaning I can usually pull this together with minimal fuss. The gnocchi themselves cook in a flash, and the sauce comes together in under fifteen minutes. I often prepare the sun-dried tomatoes and toast the pine nuts ahead of time to shave even more time off the cooking process on busy nights. This allows for a quick weeknight meal that never fails to impress!
The Magic of Roquefort: Don't be intimidated by the Roquefort cheese. Its pungent sharpness cuts through the richness of the cream and pancetta beautifully. If you're not a huge fan of blue cheese, a milder cheese like gorgonzola dolce could work well as a substitute, though the flavour profile will be slightly different. However, I encourage you to embrace the bold, tangy flavour of Roquefort – it really elevates the entire dish.
Pancetta vs. Bacon: I prefer pancetta in this recipe for its slightly sweeter and more delicate flavor. Bacon will work in a pinch, but the taste profile will be noticeably different. The pancetta adds a lovely salty crunch, which contrasts perfectly with the soft gnocchi and creamy sauce.
Homemade vs. Store-bought: I do prefer homemade chicken stock when I have the time, but honestly, a good quality store-bought version works just fine. Don't let the pursuit of perfection stop you from enjoying a delicious meal. Sometimes shortcuts are necessary, and they don't compromise the overall taste much. The most important aspect is that the stock adds a depth of flavour to the creamy sauce.
Beyond the Basics: This recipe is also highly adaptable. Feel free to experiment with different herbs and spices. A sprinkle of red pepper flakes could add a welcome kick, while a touch of fresh thyme or oregano would complement the other flavors beautifully. You could also add some cooked vegetables, like spinach or asparagus, for a heartier meal.
Serving Suggestions: I often serve this dish as a main course, but it also makes a fantastic appetizer or side dish. A simple green salad would be a perfect accompaniment. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, would pair beautifully with the rich flavors of this dish. It's a simple, satisfying, and delicious meal that’s perfect for any occasion. Give it a try and let me know what you think!
