This Gnocchi with Sun Dried Tomatoes, Pancetta and Roquefort Cheese is so incredibly savory and flavorful you won’t be able to put down the fork! Note: this post is sponsored by Delallo. As always, all opinions are my own!
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!
Gnocchi with Sun Dried Tomatoes, Pancetta and Roquefort Cheese
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 cup pancetta, diced
- 3-4 cloves garlic, minced
- 1/2 cup chicken stock, homemade or low-sodium
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes in oil, drained and chopped (I used DeLallo Sun-Dried Tomatoes)
- 1 pound gnocchi (I used DeLallo Potato Gnocchi)
- 1/2 cup roquefort cheese
- 1/2 cup fresh basil, chopped
- 1/4 cup pine nuts, toasted
Instructions
- 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Love all of these flavors!!
Saw this on Instagram and had to come check out the recipe. It looks delicious! I haven’t had Roquefort since I studied abroad in Buenos Aires–they’re obsessed with it there. Might be time to go buy some.
I absolutely love gnocchi and roquefort but haven’t thought put them together. YUM, great idea! I’ll be making this soon!
Ooooh I haven’t had gnocchi in a while, and now I am craving some! This looks great, especially with the blue cheese and pancetta.
I love gnocchi and I can never resist sun dried tomatoes!
Nice recipe. Thank you and have a Wonderful Day!
This looks so delicious! Great flavor pairings.
Love the blue cheese addition!
I am so crushing on the flavors going on here. I never cook with Roquefort for some reason even though I love it — I’m changing that ASAP with this dish!
This sounds beautifully delicious and simple! Love it! Beautiful work as always!
I love gnocchi and this dish sounds absolutely delicious. Such a great combination of flavours and textures – can’t wait to make this!
Jen, I could spend hours drooling over the beautiful work you produce!!! Bravo!
These are some of my favorite flavors!