Red Gnocchi with Marjoram Pesto and Pancetta
Category: First Courses
Servings: 4
This vibrant and flavorful red gnocchi dish combines the richness of marjoram pesto with the crispy texture of pancetta, making it an unforgettable Italian feast. Perfect for a cozy dinner or special occasions, these gnocchi are light, aromatic, and full of delicious layers of flavor. Here’s how to make this exquisite recipe from scratch!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour (00) | 300 g |
| Triple concentrated tomato paste | 130 g |
| Eggs | 1 |
| Potato starch | 60 g |
| Water | 40 g |
| Semolina flour (extra fine) | 50 g |
| Salt | 5 g |
| Grana Padano PDO cheese | 100 g |
| Extra virgin olive oil | 130 g |
| Marjoram | 25 g |
| Pine nuts | 10 g |
| Garlic | 1 clove |
| Pinch of salt | 1 pinch |
| Rolled pancetta | 100 g |
Instructions
1. Preparing the Red Gnocchi Dough
Start by preparing the potatoes, the base of your gnocchi. Wash them thoroughly under cold water, then place them in a large pot to boil. Let them cook for about 30 minutes or until tender. To check if they’re done, perform the “toothpick test” by piercing them with a skewer or fork โ it should easily slide in. Once cooked, drain the potatoes and let them cool slightly before peeling.
While the potatoes cook, begin making the marjoram pesto. First, wash the marjoram and set it aside. In a blender or food processor, add the marjoram leaves, Grana Padano cheese (grated), garlic clove (peeled and de-germed), and pine nuts. Add a pinch of salt and drizzle in the olive oil gradually. Blend until you achieve a creamy, smooth pesto. Transfer to a bowl and set aside.
2. Making the Red Gnocchi Dough
On a clean, flat surface, pour the all-purpose flour and semolina in a mound, creating a well in the center. Add the hot, mashed potatoes into the well. Mix the potatoes and flour gently with your hands, incorporating them into a soft dough.
Add the egg and continue mixing until it’s absorbed into the dough. Now, take the triple concentrated tomato paste and dissolve it in the water to create a smooth mixture. Pour the diluted tomato paste into the dough and knead until it is fully combined. Once mixed, the dough should be soft but firm enough to hold its shape.
3. Shaping the Gnocchi
Once the dough is ready, divide it into manageable portions. Roll each portion into long logs about 2-3 cm thick. Cut the logs into bite-sized pieces, about 1 inch long. To shape the gnocchi, you can use a fork to gently press each piece, creating the signature ridges. Arrange the gnocchi on a lightly floured tray to prevent sticking.
4. Cooking the Gnocchi
In a large pot, bring salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. They cook quickly, and youโll know theyโre ready when they rise to the surface. Once they float, use a slotted spoon to remove them and set them aside.
5. Cooking the Pancetta
While the gnocchi are cooking, heat a pan over medium heat and add the rolled pancetta. Cook it until crispy, about 4-5 minutes. Stir occasionally to ensure it crisps up evenly without burning.
6. Assembling the Dish
To serve, drizzle a little of the marjoram pesto on the plates, creating a beautiful base layer. Then, gently place the cooked gnocchi on top of the pesto. Finish the dish by sprinkling the crispy pancetta on top, adding a final touch of texture and flavor.
Serve immediately while the gnocchi are still warm, and enjoy the harmony of the marjoram pesto with the savory pancetta. This dish pairs wonderfully with a glass of white wine, perfect for a hearty yet light meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 15 g |
| Carbohydrates | 55 g |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Fiber | 5 g |
| Sodium | 600 mg |
| Cholesterol | 35 mg |
This recipe offers a fresh take on traditional Italian gnocchi by adding tomato paste, which gives the dish a subtle red hue and a burst of flavor. Combined with the fragrant marjoram pesto and crispy pancetta, itโs a delightful main course that will impress any guest at your table.
