Description
A creamy and indulgent Christmas gnocchi recipe featuring crispy pancett and flavorful sun dried tomatoes simmered in a rich white wine and cream sauce, topped with parmesan cheese and fresh basil. Perfect for a festive and comforting holiday meal.
Ingredients
Gnocchi and Sauce
- 4 ounces diced pancett
- ½ sweet onion, diced
- 3 garlic cloves, minced
- Kosher salt and pepper, to taste
- ½ cup chopped sun dried tomatoes, patted dry
- ½ cup dry white wine
- 1 ½ cups heavy cream
- 16 ounces uncooked gnocchi
- ½ cup parmesan cheese
- Fresh basil, for garnish
Instructions
- Cook Pancett and Aromatics: Heat a large skillet or saucepan over medium-low heat. Add the diced pancett and cook until some of the fat has rendered but it’s not fully crispy. Stir in the diced sweet onion and minced garlic, cooking while stirring often until the onions are soft and the pancett is fully crispy, approximately 6 to 8 minutes.
- Add Sun Dried Tomatoes and Deglaze: Stir in the chopped sun dried tomatoes and cook for 5 minutes. Season with a pinch of kosher salt and pepper. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon to deepen the flavor.
- Simmer Cream Sauce and Cook Gnocchi: Add the heavy cream and stir to combine. Bring the mixture to a gentle simmer. Stir in the uncooked gnocchi, cover the pan, and cook for 5 minutes, stirring once or twice to prevent sticking. Remove the lid and test for doneness; if the gnocchi are still firm, cook for an additional 1 to 2 minutes until tender.
- Finish with Parmesan: When the gnocchi are cooked through, stir in the grated parmesan cheese thoroughly. If the sauce is too thick, add an additional drizzle of heavy cream to achieve your desired consistency.
- Serve and Garnish: Serve the creamy pancett and sun dried tomato gnocchi immediately, garnished with fresh basil leaves and a sprinkle of freshly cracked black pepper.
Notes
- If you prefer a vegetarian version, substitute pancett with sautéed mushrooms or omit it altogether.
- Use good quality sun dried tomatoes packed in oil for more flavor; if using dry-packed, rehydrate them in warm water before chopping.
- For a lighter option, replace heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- White wine can be substituted with chicken broth or vegetable broth if avoiding alcohol.
- Gnocchi can be fresh or store-bought; cooking times may vary slightly depending on the type.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
