Gnocchi in a Pancetta Onion Sauce with Spinach and Ricotta
Gnocchi, finished in a creamy pancetta and onion sauce, tossed with spinach, and topped with dollops of Ricotta cheese and crispy parmesan.
I created this recipe one night when we had extra ricotta that we needed to use up, I used frozen gnocchi, which I had made ahead of time.
Ingredients
4 cups of gnocchi (see here for gnocchi recipe)
2 oz diced pancetta
1/2 cup of diced onion
1 1/2 cups of fat free milk
1 TB of flour
Large pinch of salt (more later to taste)
Four grinds of pepper
Small shake of nutmeg
Half cup of grated parmesan cheese (more for sprinkling)
2 cups of spinach
1/2 cup of ricotta cheese
Directions
Cook raw gnocchi in boiling water until they float, then drain in colander. Do multiple batches as to not over cross the pot
While the water boils, crisp the pancetta in a large oven safe skillet.
When the pancetta is crispy add the onions and cook on medium high until they start to brown, I cooked them fast as to brown them without softening them too much but it will work with caramelized onions too.
While the pancetta and onions are cooking whisk together the milk, flour, salt, pepper, nutmeg, and parmesan in a small bowl.
When the onions are to your liking, add the milk mixture and stir over medium heat until reduced to a thick sauce.
As the sauce thickens, taste it and add salt to taste.
Right before the sauce finishes thickening add the spinach and it should wilt slightly as the sauce finishes.
When the sauce finishes, dump in the drained gnocchi. If you need to finish cooking the gnocchi at this point, take the sauce off the heat and reheat it when the gnocchi are ready.
After the gnocchi is combined with the sauce, and the whole mixture is warmed through (if you let it sit), top with dollops of ricotta cheese and sprinkle a light distribution of Parmesan on top of the whole pan.
Broil for about 5 minutes or until the top starts to brown, rotating if needed to maintain even browning.
Remove and let sit for 1 minute before serving.