Written by Adrianna Stalteri
1 pkg (1000g) Martelli Potato Gnocchi
1 pkg (125g) Mastro Pancetta, cubed
3 tbsp. Olio Carli Extra Virgin Olive Oil
¼ cup Rossi Parmigiana Reggiano Cheese, grated
1 bunch Rapini, trimmed
2 cups Cherry grape tomatoes
1 bunch Green onions, thinly sliced
2 Garlic cloves, minced
Dash Martelli Sea Salt
Bring a large pot of salted water to a boil. Meanwhile trim the Rapini and discard
any tough ends. Boil the Rapini in the water and cook just until tender, about 5 minutes. Do not drain the water, as it will be used to boil the gnocchi. Remove the Rapini from the pot with tongs and place in a sieve or on paper towel to drain the water. Set aside.
In a frying pan, heat a few tablespoons of oil on medium high heat. Add the cubed pancetta. Cook the pancetta until it starts to crisp, about 3-4 minutes. Increase the heat slightly and add the minced garlic, cherry tomatoes, green onion and a good pinch of salt. Stir often to ensure the garlic does not burn, about 3 minutes, or until the tomatoes start to burst. Reduce the heat, add the Rapini and keep warm while preparing the gnocchi.
Add the gnocchi to the pot of boiling water, and cook according to the instructions on the package.
Remove about ¼ cup of the boiling liquid before draining. Drain the gnocchi and add to the pan, stirring until everything is combined. If the gnocchi is sticking to each other, add the reserved liquid and stir.
Transfer to your favourite dish, and top with grated Parmigiana Reggiano and serve.
Courtesy of Monastery Bakery