Recipe makes 5 Servings
1 Tbsp olive oil
4 Oz Volpini Chopped Pancetta
1 Tbsp garlic, chopped
17 .6000 Oz sweet potato gnocchi, boiled according to package directions
1 lemon, juiced and zested
1 cup(s) heavy cream
2 cup(s) peas
1/2 cup(s) Pecorino Romano cheese, grated
1. Place oil in a large non-stick sauté pan over medium-high heat. Add pancetta and cook until browned.
2. Add garlic, cook 2 to 3 minutes then add gnocchi. Continue to cook several minutes, tossing frequently, until gnocchi begins to brown.
3. Stir in lemon juice and zest, and heavy cream. Bring to a simmer, add peas and Pecorino Romano, and cook until peas are tender and sauce has thickened.
4. Chef’s Note: Serve with grilled shrimp or chicken to make a complete meal.
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