Pancetta & Gorgonzola Sauce for Pumpkin Gnocchi

Updated: Nov 3, 2020

Prep Time 5 mins Cook Time 10 mins

To prepare this sauce all you need to do is dice up 4 ounces of gorgonzola and brown 4 ounces of cubed pancetta for a few minutes. Simply add everything together and mix well, without forgetting a nice sprinkling of grated cheese before eating.

Servings: 3


· 14 oz Pumpkin Gnocchi - Try our Mamma Emma Gnocchi with Pumpkin

· 4 oz Gorgonzola - Try our Gorgonzola DOP

· 4 oz Pancetta - Try our Pancetta

· 2 oz Grated cheese - Try our Grated Pecorino Romano Cheese

· salt to taste (Try our Sardinian Sea Salt)

· black pepper to taste

Make the Pancetta & Gorgonzola sauce

1. Brown cubed pancetta on medium-low for a few minutes and do not drain the fat.

2. Dice up 4 oz of gorgonzola (or half a package) and stir into pancetta until melted together.

Cook the gnocchi.

1. When the sauce is ready, add the gnocchi and a half cup of hot water and pepper to taste. Gently stir for 3-4 minutes on medium-low heat.

2. Serve immediately topped with grated cheese.

Recipe Notes:

La Cucina Italiana

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