Sheet Pan Gnocchi w/ Peas & Pancetta
Method:
For the pesto, pulse the garlic, pine nuts and lemon zest in a food processor until minced. Add the basil and arugula and pulse to break down. Add the lemon juice, then drizzle in the olive oil with the motor running until smooth-ish. Add salt, pepper, red pepper flakes and parmesan, blitz once more and adjust seasoning. Spread the pancetta on a parchment-lined baking sheet, put it in a cold oven and turn the heat to 220°C (425°F). Bake 10-12 minutes until crisp, then lift the pancetta onto a paper towel, keeping the fat on the tray. Toss the gnocchi in the drippings with salt and pepper, adding olive oil if needed. Spread out and bake on the top rack for 10 minutes until golden on one side. Push the gnocchi aside, add the peas and bake 5 more minutes. Toss in ¼ cup pesto and ¼ cup parmesan and bake 1 more minute. Toss with the baby arugula and pancetta. Serve topped with pine nuts, parmesan, black pepper and extra pesto.
Ingredients:
- olive oil 0.33 (cups)
- black pepper 1 (pinch)
- pine nuts 0.33 (cups)
- lemon 1 (pieces)
- chili flakes 1 (pinch)
- fresh basil 2 (cups)
- garlic 3 (cloves)
- rocket 2 (cups)
- parmesan cheese 2 (tbsp)
- salt 1 (pinch)
- pancetta 170 (g)
- black pepper 1 (pinch)
- peas 1 (cups)
- parmesan cheese 4 (tbsp)
- gnocchi 454 (g)
- salt 0.5 (tsp)
- rocket 1 (cups)
- black pepper 1 (pinch)
- pine nuts 1 (pieces)
- parmesan cheese 1 (pieces)
