In my mid-20s, before culinary school, I was fairly unadventurous in the kitchen. Once I came up with a good recipe I would make it over and over again until I was sick of it. One of my favorite dinners was a pasta dish made from olive oil, basil, garlic, sun-dried tomatoes, pine nuts and parmesan. Kind of a deconstructed pesto. It was delicious. I don’t find myself making it very often these days but it did serve as the inspiration for this gnocchi recipe.
Even though there are many similarities, this dish is very different from my original recipe. For starters, I’ve swapped the parmesan for Roquefort, one of my favorite blue cheeses. It’s creamy, salty and savory. Blended with chicken stock and a bit of heavy cream, it turns into an incredible sauce. I’ve also added pancetta for a bit meaty goodness and some crunch. Delallo gnocchi replaces the pasta for added texture and flavor.
This recipes comes together very quickly for an easy, impressive dinner. It’s a crowd pleaser!
- 1½ tablespoons extra virgin olive oil
- ¼ cup pancetta, diced
- 3-4 cloves garlic, minced
- ½ cup chicken stock, preferably homemade
- ½ cup heavy cream
- ½ cup sun-dried tomatoes in oil, drained and chopped (I used DeLallo Sun-Dried Tomatoes)
- 1 pound gnocchi (I used DeLallo Potato Gnocchi)
- ½ cup roquefort cheese
- ½ cup fresh basil, chopped
- ¼ cup pine nuts, toasted
- In a saucepan, heat the olive oil over medium low and add the pancetta. Allow the pancetta to cook, stirring periodically, until caramelized. Add the garlic and allow to cook for an additional 1-2 minutes. Whisk in the chicken stock and heavy cream, followed by the sun-dried tomatoes. Allow the sauce to reduce until thickened. 5-10 minutes.
- While the sauce is reducing, bring a large pot of water to a boil. Cook the gnocchi according to package instructions.
- Stir the Roquefort cheese into the sauce and remove from the heat once it is well blended. Toss the sauce with the gnocchi. Top with basil and pine nuts before serving.