Ingredients
- 1 package Anna Potato Gnocchi (17.6 oz)
- 2 cups Butternut Squash, diced & roasted
- 4 oz Pancetta
- 1 small Onion, diced
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Rosemary Sprigs, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 cup Cento All Purpose Chicken Broth
- ½ cup Parmesan Cheese, grated
Directions
Start by boiling a pot of salted water. Cook the gnocchi until they float to the surface, about 3 minutes then drain and set them aside. In a large skillet, heat olive oil over medium heat, and sauté diced pancetta until it's crispy and golden brown. Remove crispy pancetta from the pan and set aside. Add the finely chopped onion to the pan and cook until it's soft and translucent. Season with rosemary, salt, and pepper. Introduce roasted butternut squash cubes or puree them into a blender first adding broth as needed. Add in the crispy pancetta and combine. Pour in additional broth to get the consistency you desire. Add the cooked gnocchi and gently stir to combine all the ingredients. Finish the dish by sprinkling grated Parmesan cheese, stirring until it's melted and the sauce thickens. Serve hot, garnished with extra Parmesan and a dash of freshly ground black pepper if desired. Serves 2-4.
