Gnocchi with Pancetta, Sour Cream and Thyme

A combination of flavors and textures that will delight your taste buds.

DIFFICULTY

PASTA

MENU

PORTIONS

TIME

60 MINUTES

MEDIUM

8

The Origin and Evolution of Gnocchi

Gnocchi is a traditional Italian dish that has gained popularity worldwide due to its delicious taste and savory texture. The origin of this dish is lost in the mists of time, and the first mentions of it date back to Roman times.

Initially, gnocchi was prepared using flour and water, and the recipe evolved over the centuries, adding ingredients such as potatoes or cheese. Today, there are many variations of gnocchi, with each Italian region having its own traditional recipe.

Serving and recommendations

Gnocchi with Pancetta, Sour Cream and Thyme is usually served as a main course, along with a fresh salad or a generous portion of vegetables. You can also add grated Parmesan on top for extra flavor. This dish is ideal for a family dinner or to impress guests at a festive table.

Now that you know the story and the recipe for Gnocchi with Pancetta, Sour Cream and Thyme, all that remains is to try this Italian delicacy and enjoy its unique flavor!

Gnocchi with Pancetta, Sour Cream and Thyme - a Savory Combination

Gnocchi with Pancetta, Sour Cream, Tomato Juice and Thyme is a combination of flavors and textures that will delight your taste buds. Pancetta, a type of Italian bacon, gives a salty and aromatic taste to the gnocchi, while the sour cream adds a touch of creaminess and refinement. Thyme, with its slightly peppery flavor, perfectly complements this recipe and brings an extra freshness.

Ingredients:

• 1 kilogram Gnocchi

• 250 grams smoked pancetta (speck) cut into pieces

• 600 grams tomato juice

• 50 grams butter

• 150 grams grated parmigiano reggiano

• 100 milliliters cooking cream

• salt, black pepper

• thyme (fresh)

Preparation:

1. To prepare this delicious recipe for gnocchi with pancetta and tomato juice, start by preheating the oven to 180 degrees. In a pot, bring the water to a boil and add the salt when it starts to boil.

2. Meanwhile, cut the pancetta into small cubes. Melt the butter in a pan and brown the pancetta in it. After about 7 minutes, add the tomato juice and let it boil over medium heat for about 15 minutes.

3. While the sauce is cooking, put the potato gnocchi in the boiling water. When they start to float to the surface, drain them and add them to the pan with the pancetta and tomato juice. Add the cream, thyme leaves, ground black pepper and mix all the ingredients well.

4. Grease a baking tray with butter and pour the potato gnocchi into it. Sprinkle grated Parmigiano Reggiano on top and place the tray in the oven for about 30 minutes.

Serve the gnocchi hot and tasty. Enjoy!

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