Gnocchetti with courgettes, pancetta and pine nuts
Published on 17 June 2015
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Ingredients
INGREDIENTS FOR 2/3 PEOPLE
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Method
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Make gnocchetti conventionally using the blog recipe if time allows, or choose good-quality packaged ones. Simple and flavourful.
I finely chop shallot.
I wash and trim courgettes, discard centres and finely dice.
I sauté shallot and pancetta in a little extra virgin olive oil.
I add courgettes and cook 5 minutes.
I adjust salt and pepper.
I add wine and let evaporate.
I boil salted water and add gnocchetti, which float quickly.
I drain into sauce.
I gently mix, adding cooking water if needed; I toasted pine nuts in a small pan.
I add pine nuts and plenty of grated Parmigiano.
I add oil.and serve immediately.
I finely chop shallot.
I wash and trim courgettes, discard centres and finely dice.
I sauté shallot and pancetta in a little extra virgin olive oil.
I add courgettes and cook 5 minutes.
I adjust salt and pepper.
I add wine and let evaporate.
I boil salted water and add gnocchetti, which float quickly.
I drain into sauce.
I gently mix, adding cooking water if needed; I toasted pine nuts in a small pan.
I add pine nuts and plenty of grated Parmigiano.
I add oil.and serve immediately.Original source: https://incucinaconlilly.com/2015/06/17/gnocchetti-con-zucchine-pancetta-pinoli/
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