Gnocchi with Pancetta Cream Sauce
Ingredients
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1 pound gnocchi
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4 ounces diced pancetta
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3 tablespoons grated Parmesan
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1 teaspoon crushed garlic
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2 tablespoons extra-virgin olive oil
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¼ teaspoon salt
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¼ teaspoon black pepper
Tools
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whisk
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measuring cups
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measuring spoons
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spatula
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June Pan
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liquid measuring cup
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saute pan
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Roast cook mode using the button below.
June Oven
Prepare the gnocchi
Combine the gnocchi, pancetta, Parmesan and crushed garlic on a June Pan.
1 pound gnocchi
4 ounces diced pancetta
3 tablespoons grated Parmesan
1 teaspoon crushed garlic
June Pan
measuring cups
measuring spoons
Season the gnocchi
Add the olive oil, salt and black pepper. Toss to combine, then spread in an even layer on the June Pan.
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
spatula
Roast the gnocchi
Place the June Pan on the middle shelf of the June Oven. Roast for 20 minutes, until the gnocchi are cooked through and the pancetta is crisp. June will notify you when the gnocchi is ready. If desired, follow on-screen instructions to continue cooking.
Heat the cream
When there is about 10 minutes left for the gnocchi to cook, combine the cream and frozen peas in a large saute pan set over medium heat. Cook, stirring occasionally, until the peas are heated through and the cream has thickened slightly, about 5 minutes.
1 cup heavy whipping cream
1 cup frozen peas
saute pan
liquid measuring cup
Finish the sauce
Whisk the grated Parmesan and nutmeg into the cream sauce, then remove the pan from the heat. Keep warm.
⅓ cup grated Parmesan
¼ teaspoon ground nutmeg
whisk
Add the gnocchi
When June notifies you, remove the gnocchi and pancetta from the June Oven and add them to the saute pan with the sauce. Toss to coat in sauce.
Serve
Serve, garnishing with additional cheese if desired.
