- Olivieri presents -

Skillet Gnocchi with Rapini and Pancetta

Skillet Gnocchi with Rapini and Pancetta

A winning combination of flavours, this quick and easy one-pan dinner is perfect for busy nights.


What you’ll need

  • 1 pkg (300 g) Olivieri® Tomato Mozzarella Skillet Gnocchi®

  • 2 tbsp (30 mL) olive oil

  • 1/4 cup (60 mL) diced pancetta

  • 1/2 bunch rapini, trimmed

  • 1 onion, sliced

  • 2 cloves garlic, minced

  • 1/4 tsp (1 mL) chili flakes

  • 1/4 tsp (1 mL) each salt and pepper

  • 2 tbsp (30 mL) fresh lemon juice

  • 4 tsp (20 mL) finely chopped fresh chives

  • 2 tbsp (30 mL) grated Parmesan


  • 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. 

  • STIR in rapini, onion, garlic, chili flakes, salt and pepper; sauté for 3 to 5 minutes or until slightly softened. Reduce heat to medium. 

  • 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. 

  • STIR in lemon juice. Sprinkle with chives and Parmesan

Tip: For milder flavour, substitute broccoli or broccolini for rapini. 


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