• 40minutes
  • 239calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 ounces pancetta , cubed

  3. 1 red onion , peeled and finely diced

  4. 2 garlic cloves , crushed

  5. 1 cup chopped tomato

  6. 3 tablespoons sun-dried tomato paste

  7. 1 cup mascarpone cheese

  8. 1 lb fresh gnocchi

  9. 8 -10 fresh basil leaves , finely chopped

  10. 2 cups grated mozzarella cheese

  11. 1/3 cup white breadcrumb

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350°F / 180°C.

  2. Heat the oil in a skillet and add the pancetta. Cook over a medium heat, stirring frequently, for 1 minute.

  3. Add the red onion and garlic and cook, stirring, for a further 5 minutes, or until the pancetta is cooked and the onion softened.

  4. Stir in the chopped tomatoes, sun-dried tomato paste, and mascarpone cheese. Simmer over a low heat for 5 minutes.

  5. Meanwhile, cook the gnocchi for 1-2 minutes, until they rise to the surface. Do not overcook.

  6. Drain the gnocchi thoroughly and place in a large ovenproof dish (I use a 10x6).

  7. Add the chopped basil to the pancetta sauce mixture and stir. Pour the sauce over the gnocchi and toss gently to coat it.

  8. Combine the grated cheese with the breadcrumbs and scatter over the gnocchi.

  9. Cook in the preheated oven for 15-20 minutes, or until golden and bubbling.

  10. Serve hot and enjoy!


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