Gnocchi with Pancetta, Artichokes and Mascarpone
Gnocchi with Pancetta, Artichokes and Mascarpone



  • 3 tbsp olive oil
  • 1 pack of gnocchi
  • 80g smoked pancetta, cubed
  • 400g artichoke hearts in water, drained and quartered
  • 3 tbsp mascarpone
  • Small bunch of mint and parsley, chopped
  • 2 lemons, zest only
  • Tip the gnocchi into a pan of boiling salted water, and boil for 2 mins. Remove with a slotted spoon and add straight to a hot frying pan with 2 tbsp of olive oil, and fry for 2 mins on each side or until golden. Remove to a clean plate.
  • Chuck the pancetta into the pan and cook for 4 mins, then add the artichoke hearts and cook for a minute more. Stir in the mascarpone, then return the gnocchi to the pan with the herbs, lemon zest and plenty of seasoning. Toss gently, and cook for 2 mins until everything is coated. Serve immediately.
15 mins
4 serving

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