Thursday, November 10, 2011

Pumpkin Gnocchi with Pancetta and Sage Alfredo Sauce

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!!

       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.

Serve immediately.


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