Recipe: Gnocchi with bacon and peas

Spaghetteria has been a favorite for years when it comes to a delicious plate of pasta. With the book Pasta, you can bring the recipes from the pasta restaurant into your own home, from classic and simple vongole to slightly more challenging showstoppers.

Gnocchi di patate
The most delicious potato gnocchi are made from scratch, or you can get them from an Italian delicatessen. The bacon makes the dish wonderfully salty and smoky, while the peas add a fresh crunch to the creamy sauce.

How to make gnocchi with bacon and peas

• Put a large pot of boiling salted water on the stove to cook the gnocchi in.
• Finely chop the shallot and sauté it in a frying pan with a drizzle of olive oil and a tablespoon of water.
• Cut the bacon into thin strips and then into small cubes.
• Blanch the peas for 1 minute in boiling water, then add them to the shallot in the pan. Simmer over low heat for 5 minutes.
• Then add the bacon, fry briefly, and add half a ladleful of cooking water from the pot in which the gnocchi are being cooked.
• Add the cream to the mixture in the pan and simmer gently for 3 minutes.
• Cook the gnocchi al dente, drain, and add them to the pan with the bacon and vegetables.
• Add half of the Grana Padano and stir so that the gnocchi absorb the sauce.
• Season with pepper and, if necessary, a little salt. Sprinkle the remaining Grana Padano over the pasta on the plates.

Buon appetito!

Title: Spaghetteria – Pasta
Author: Stefano Cavallari and Gideon Bouwens
Price: €23,99
Publisher: Spectrum

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