Page 99 - MAY_2017

gnocchi with pesto

& pancetta

0.10 Prep Servings
0.25 Cook 4

INGREDIENTS

• 500g gnocchi

• 160g green beans, sliced
• 100g Primo Gourmet Selection Pancetta, sliced

• 60ml (1/4 cup) cooking cream
• 95g (1/3 cup) good-quality pesto
tasty
• 1 lemon, rind finely grated and juiced
• Shaved parmesan, to serve, optional

METHOD

Step 1: Cook gnocchi in a large pan of boiling
water until the gnocchi float to the surface. Add
beans to the pan during the last 2 minutes of
cooking. Drain well and return gnocchi and
beans to pan.

Step 2: Meanwhile preheat grill. Lay the pancetta
slices in a single layer on an oven tray. Place
under the hot grill and cook for 2-3 minutes each
side until golden and crisp. Break into pieces.

Step 3: Add combined cream, pesto and lemon
rind to warm pasta and beans. Season well with
pepper. Add crispy pancetta pieces and toss to
coat. Add lemon juice to taste. Divide between
serving bowls.

Photo: Craig Wall may 2017 | mychild 99