1 pkg shelf stable or frozen(?) gnocchi
Butter, large knob/3 or more tbsp
Thick sliced pancetta 150 gr/ 1/3lb, diced
Green/spring onions, 3-4 sliced white and pale green parts
Sour cream/creme fraiche NOT LOW FAT 250ml/1 cup
Dry white wine, 125ml/half cup
Grated Asiago, lots to taste/budget
Fresh ground black pepper (technically optional)
In a nonstick pan, gently melt butter. Rinse gnocchi in warm water, tip into pan. Stir to coat with butter. Cook over low, stirring occasionally, until soft and some of the butter is absorbed, about 20 minutes.
This is a good time to dice the pancetta, grate the Asiago and slice the onions. Preheat oven to 180C/350F
When the gnocchi are ready, use a slotted spoon to move them to your casserole. Turn the remaining butter up to medium, and quickly cook the pancetta. Add it to the casserole with the raw onion. In a 500ml/2 cup (or larger) measure, stir together the cream, wine, Asiago and pepper. Pour over the gnocchi mixture, stir briefly, put the lid on, and bake it for 30 minutes.
Serves 4-6 with green salad or steamed broccoli or green beans (asparagus has too strong a flavour!)
Notes: No, I haven’t forgotten to boil the gnocchi. They finish cooking and absorbing moisture and flavour in the baking step.
Yes, Parmesan, Romano, or other hard sharp European cheese can be used.
I’ve no idea what size package of gnocchi I use, sorry; I’ve only ever found one in my market.
Yes, leeks or shallots would be nice if you can get them.
ANY OTHER CHANGES OR SUBSTITUTIONS ARE ON YOU!