When I was
googling researching gnocchi all’acqua (‘water’ gnocchi, made from a dough much like that of éclairs), I noticed a variety of these gnocchi stuffed with pieces of pancetta and served with a tomato sauce. This sounded really good, so I decided to put it on my coming soon list of recipes to try. It turned out to be delicious. The ‘surprise’ of the tasty pancetta inside of the pillowy gnocchi is wonderful, and it works very well with the tomato sauce. Although it is a bit of work to put a piece of pancetta into each gnocco, it is still a relatively quick fresh pasta dish. Here’s what I did…
150 grams (1 cup) flour
250 ml (1 cup) water
2 Tbsp extra virgin olive oil, divided
60 grams (2 oz) pancetta
250 ml (1 cup) sieved tomatoes (passata, tomato puree)
1 Tbsp fresh basil chiffonade
freshly grated parmigiano reggiano
Make water gnocchi dough using the same method as described in my previous post.
Bring a large pot of water to a boil.
Sangiovese, the grape used for Chianti Classico, is best for tomato-based dishes. For these gnocchi a Sangiovese di Romagna is a better choice than a Chianti, as those wines have a rounder style and work better with the roundness of the gnocchi and pancetta.
Pumpkin or butternut squash is a very seasonal ingredient, especially today, and you can also use it to make lasagna.