Main Dishesclosetcooking
Zucchini Ricotta Gnocchi and Corn in Creamy Gorgonzola Sauce with Crispy Crumbled Pancetta
A fresh summery zucchini gnocchi in a creamy Gorgonzola sauce with sweet corn and salty crumbled pancetta.
👥 2 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
📝 Preparation Steps
1
Cook the gnocchi in boiling water until it floats, drain and set aside reserving some of the cooking water.
2
Meanwhile, heat the corn, butter, milk, cream and gorgonzola in a saucepan over medium heat until the blue cheese has melted and the sauce is smooth and season with salt and pepper to taste.
butter1 tablespoonsalt and pepper to taste
3
Meanwhile, cook the pancetta in a pan over medium heat until crispy and set aside.
pancetta (optional)2 slices
4
Toss the gnocchi in the sauce and serve garnished with crumbled pancetta and basil.
pancetta (optional)2 slicesbasil, sliced thinly1 tablespoon
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