I have to give credit to BrokeAss Gourmet for the inspiration for this dinner. I was busy reading blogs one afternoon when I happened upon Pumpkin Gnocchi on BrokeAss Gourmets blog. It looked really good and it sounded so easy to make. I made it my own by tossing the gnocchi in a pancetta and sage alfredo sauce. It all turned out very well and made a delicious dinner!
For the gnocchi recipe, visit BrokeAss Gourmet. They have a really terrific blog, all of the recipes are under $20 to make and they all look fantastic! I actually made a double recipe of the gnocchi and froze half, so I now can have a really quick meal on a busy night. Here is a little pictorial of my experience making the gnocchi and following that is the recipe for the alfredo sauce.
Pancetta and Sage Alfredo Sauce
- 4 oz chopped pancetta
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 1/2 oz shredded parmesan or a three cheese blend (I used parmesan, asiago and romano)
- 2 tbsp sage, chopped
- pinch of freshly grated nutmeg
- salt and pepper
Heat a large skillet over medium heat. Add pancetta and saute until crispy. Remove from pan and drain on a paper towel. Drain oil from pan and wipe clean.
Melt butter over medium heat in same skillet. Sprinkle flour into pan and whisk into butter. Cook for a minute or two.
Gradually whisk milk into the butter/flour mixture. Continue whisking and bring mixture to a bubble.
Continue cooking until mixture has thickened, whisking constantly. Grate nutmeg into the mixture and season with salt and pepper.
Turn heat off and whisk in cheese, a little bit at a time until melted.
Add sage and pancetta and combine.
At this point, my sauce was a little thicker than I wanted, so I stirred in some more milk to thin it out.
Once gnocchi is cooked, add to skillet and stir to coat with the sauce.