Ricotta-Chive Gnocchi

Click here for the recipe I adapted. I added about 1/2 cup of chives directly into the gnocchi mix and didn’t make the butter-rosemary sauce. Also, after I boiled the gnocchi, I browned them in a pan with some olive oil over medium-high heat, before adding them to the sauce.

Pancetta, Basil, Spinach, White Wine and Cream Sauce

• 1/2 pound of pancetta, cubed
• 1 cup of basil
• 3 cups of baby spinach
• 1/2 cup of heavy cream
• half a bottle of dry white wine
• 1 diced onion
• 4 diced cloves of garlic

1. Saute the pancetta in a large, deep skillet for about 3 minutes over medium-high heat with just enough olive oil to coat the pan
2. Add the onions and garlic and saute until onions soften and brown
3. Deglaze the pan with the white wine
4. Let cook for about three minutes, stirring occasionally
5. Add cream
6. Let cook for about five minutes, stirring occasionally
7. Add spinach and basil and mix into the sauce
8. Let cook for another three minutes, stirring occasionally
9. Add the gnocchi (or pasta) and let it cook for another three minutes, stirring to coat the gnocchi with the sauce
10. Serve immediately

This is a fast, delicious, simple sauce. You can omit the cream if you’re looking for something lighter.

Quick Disclaimer: The few measurements I include are not exact. I cook without measuring because I find it more fun and flexible. Please use my recipes only as a starting point and change up as much as you can or want to (then post a picture to the Facebook wall!).