Gnocchi with pancetta & blue cheese
12
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crisp pancetta with soft gnocchi and peppery chicory, finished with the creamy richness of blue cheese
Ingredients
Olive Oil
2 teaspoon(s)
Pancetta
100 g, sliced
Chicory
200 g, red, trimmed and quartered
Garlic
2 clove(s), finely chopped
Chilli flakes
½ teaspoon(s), level
Gnocchi, Fresh
500 g
Watercress
70 g, large stems removed
Stilton
40 g
Instructions
1
Heat the oil in a medium frying pan and cook the pancetta over a medium heat, turning once, for 5 minutes or until crisp and golden. Remove from the pan and set aside.
2
Add the chicory to the pan and cook for 2–3 minutes, until it begins to turn golden and is just wilted. Stir in the garlic and chilli flakes and cook for 1 minute.
3
Meanwhile, bring a large pan of water to the boil and cook the gnocchi for 2–3 minutes, according to pack instructions or until they begin to fl oat to the top of the pan. Drain, reserving a little of the cooking water.
4
Stir the cooked gnocchi into the chicory mixture, then add the watercress, the blue cheese and a little of the reserved cooking water.
5
Season and serve topped with the crisp pancetta.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.