Serrano Chili Gnocchi with Pancetta

To start, there’s a whole bunch of reasons you might think this dish would be off-putting, but trust me, it all works together. Yes, it seems like the pasta swimming in grease, but that’s OK. The lemon, the chili, and the pancetta all take care of that.

Also, watch out, the end bit goes really fast, so you need to make sure the pasta is already doled out before the sauce is combined.

SERRANO CHILI GNOCCHI WITH PANCETTA

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  • 12 oz. gnocchi
  • 3 oz. pancetta, diced small
  • Juice from half a lemon
  • 8 tbsp butter (one stick), cut into 1 tbsp portions
  • 3 cloves garlic, minced
  • 1 serrano chile, very thinly sliced
  • 1 tsp black pepper
  • 15 leaves basil, roughly chopped

Start a large pot of salted water boiling. Meanwhile, heat a pan over medium-high heat. Once the water is boiling, add gnocchi and cook until tender, about 3-5 minutes. Meanwhile, cook the pancetta in the pan, stirring occasionally, until crisp and rendered. When the pasta is done, drain well and split between two bowls. Once pancetta is crisp, add lemon juice, butter, garlic, chile slices, and pepper. Cook sauce over high for 1 minute, stirring thoroughly until sauce comes together. When done, spoon sauce over pasta portions and top with basil.

Makes 2 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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