Skillet Gnocchi with Rapini and Pancetta
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1 pkg (300 g) Olivieri® Tomato Mozzarella Skillet Gnocchi®
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2 tbsp (30 mL) olive oil
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1/4 cup (60 mL) diced pancetta
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1/2 bunch rapini, trimmed
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1 onion, sliced
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2 cloves garlic, minced
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1/4 tsp (1 mL) chili flakes
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1/4 tsp (1 mL) each salt and pepper
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2 tbsp (30 mL) fresh lemon juice
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4 tsp (20 mL) finely chopped fresh chives
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2 tbsp (30 mL) grated Parmesan
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HEAT oil in large skillet set over medium-high heat; cook pancetta for 2 to 3 minutes or until starting to brown around edges and fat starts to render.
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STIR in rapini, onion, garlic, chili flakes, salt and pepper; sauté for 3 to 5 minutes or until slightly softened. Reduce heat to medium.
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ADD Olivieri® Tomato Mozzarella Skillet Gnocchi®; sauté for 5 to 8 minutes or until rapini is tender and gnocchi are golden brown and slightly crispy.
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STIR in lemon juice. Sprinkle with chives and Parmesan
Tip: For milder flavour, substitute broccoli or broccolini for rapini.
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