Pesto Broccoli Gnocchi
Soft potato gnocchi, tender broccoli, and crispy pancetta are tossed with pesto and Parmesan for a quick, comforting meal that's rich, savory, and full of fresh Italian flavor.
Ingredients
- 8 oz store bought potato gnocchi
- 1 lb broccoli florets
- 1 cup chopped pancetta
- 1 cup prepared pesto sauce store bought or homemade
- 1 chopped onion
- 3 tbsp chopped garlic
- 2 cups chicken stock
- 1 cup parmesan cheese
- 2 tbsp each chopped Italian parsley, basil and thyme
- 3 tbsp butter
- salt and pepper to taste
Instructions
- In a large saute pan with the butter render the pancetta until crisp
- Don’t drain the pancetta fat
- Add the chopped onion and garlic saute until limp
- Add the broccoli and chicken stock simmer covered 5 minutes
- Add the gnocchi simmer 5 minutes longer
- Add the parmesan cheese and herbs