Name: Gnocchi (Shells): Braised Bacon and Peas (Gnocchi con Piselli e Pancetta Brasata)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 200 g frozen peas, or blanched fresh ones; 30 g butter; 125 ml double cream; 500 ml good dark chicken stock; 250 g sweet-cured streaky bacon (thickly sliced); grated Parmesan to serve; 2 tablespoons chopped flat-leaf parsley; 200 g gnocchi shells

Preparation info

Serves
4
as a starter

Difficulty
Medium

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

Perhaps a Westernised version of peas and cooked ham, this sauce is sweeter and more indulgent. It is perhaps as distant from the Italian original as are the ‘gnocchi’ pasta shells from their dumpling inspiration.

Ingredients

200 g gnocchi shells
250 g sweet-cured streaky bacon (thickly sliced)

Method

First, braise the bacon. Cut it into 1cm strips and cover with the chicken stock in an ovenproof dish only just large enough to accommodate both. Place in a preheated oven (200°C fan, oven, 220°C conventional) and leave to simmer for two to three hours, stirring every half-hour until the juices are thick, mor

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of