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