Gnocchi with Lemon, Pancetta and Mascarpone
Gnocchi with Lemon, Pancetta and Mascarpone



  • 60g shredded kale
  • 100g peas
  • Handful of parsley and basil leaves
  • 100g mascarpone
  • 1 lemon, zest and juice
  • 25g parmesan
  • 60g smoked pancetta, cubed
  • 400g gnocchi
  • Blanch the kale and peas in boiling water for a minute or two, then rinse and refresh in cold water. Tip into a food processor with the herbs, mascarpone, lemon zest and juice, a pinch of salt and the parmesan. Whizz to a pesto smoothness, then season to taste.
  • Fry the pancetta until golden and crisp. Meanwhile, boil the gnocchi for 3 mins or until cooked through, then drain and add to the pancetta pan. Stir in the pesto, season to taste, and serve with a drizzle of lemon juice and extra parmesan. Perfect!
30 mins
4 serving

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