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gnocchi-with-rapini-pancetta-and-tomatoes

Gnocchi with Rapini, Pancetta & Tomatoes

Ingredients

1 bunch rapini
2 oz (60 g) thinly sliced pancetta
2 tbsp (30 mL) olive oil
¼ tsp (1 mL) hot chili flakes
2 cups (500 mL) cherry or grape tomatoes, 340 g pkg
1 bunch green onions, thinly sliced
2 garlic cloves, minced
Generous pinches of salt
1 pkg (500 g) store-bought potato gnocchi
Grated Romano or Parmesan cheese

Directions

  1. Bring a large pot of salted water to a boil. Meanwhile, trim and discard tough ends from rapini. Add rapini to boiling water and cook until just tender, about 5 minutes. Don’t drain water. Remove rapini using tongs and place in a sieve. Press rapini with the back of a large spoon to remove as much water as possible. Coarsely chop.
  2. Thinly slice pancetta into matchstick-size pieces. In a large frying pan, heat oil over medium heat. Add pancetta and chili flakes. Cook until pancetta just starts to crisp, about 3 minutes. Increase heat to medium-high and add tomatoes, green onions, garlic and salt. Cook, stirring, until tomatoes just begin to burst, about 3 minutes. Add rapini to pan and stir. Keep warm while cooking gnocchi.
  3. If no longer boiling, bring rapini water to a boil. Add gnocchi and cook according to package directions. Remove about ¼ cup (60 mL) of the cooking water before draining and set aside. Then drain gnocchi. Add gnocchi to rapini mixture in pan, stirring all ingredients together. If it sticks, stir in some reserved cooking water. Serve with grated cheese.

 

Serves 2–3

 

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