Ingredients
-
1
-
4
-
1
-
2
-
1
-
3
-
1
-
1
-
8 - 10
-
2
-
-
-
-
-
Directions
Gnocchi Bake With Pancetta and Red Onion, This is easy to make and yet tastes fabulous! As always, good quality mascarpone will yield a much richer flavour., Judging by the other reviews, I doubled this. I only had one red onion, and like everyone else couldn’t find sun-dried tomato paste, but did find spread, so used that. I thought it was good; my family seemed to like it. However, I didn’t give it the 5th star because we are all sick and couldn’t enjoy it to it’s fullest! I’ll try again when we can breathe and taste!
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Steps
|
1
Done
|
Preheat the Oven to 350f / 180c. |
|
2
Done
|
Heat the Oil in a Skillet and Add the Pancetta. Cook Over a Medium Heat, Stirring Frequently, For 1 Minute. |
|
3
Done
|
Add the Red Onion and Garlic and Cook, Stirring, For a Further 5 Minutes, or Until the Pancetta Is Cooked and the Onion Softened. |
|
4
Done
|
Stir in the Chopped Tomatoes, Sun-Dried Tomato Paste, and Mascarpone Cheese. Simmer Over a Low Heat For 5 Minutes. |
|
5
Done
|
Meanwhile, Cook the Gnocchi For 1-2 Minutes, Until They Rise to the Surface. Do not Overcook. |
|
6
Done
|
Drain the Gnocchi Thoroughly and Place in a Large Ovenproof Dish use a 10x6. |
|
7
Done
|
Add the Chopped Basil to the Pancetta Sauce Mixture and Stir. Pour the Sauce Over the Gnocchi and Toss Gently to Coat It. |
|
8
Done
|
Combine the Grated Cheese With the Breadcrumbs and Scatter Over the Gnocchi. |
|
9
Done
|
Cook in the Preheated Oven For 15-20 Minutes, or Until Golden and Bubbling. |
|
10
Done
|
Serve Hot and Enjoy! |
