Potato Gnocchi with Browned Sage Butter and Crispy Pancetta

1. 1

   For the ricotta smear, whisk the ricotta, olive oil, salt, and pepper in a small bowl until smooth. On each plate, spoon a dollop and drag it into a thin smear with the back of a spoon. Set the plates aside.

2. 2

   For the gnocchi, bring a large pot of salted water to a boil, then boil the gnocchi until they float, about 2 minutes, or follow the package directions.

3. 3

   Meanwhile, heat a large skillet over medium heat. Add the pancetta and cook until crispy. Remove the pancetta with a slotted spoon.

4. 4

   Melt the butter in the same skillet over medium heat; cook until it turns golden brown and smells nutty. Add the sage leaves and cook, stirring, until crisp, 30 to 60 seconds. Remove the sage leaves and set aside.

5. 5

   Transfer the gnocchi with a slotted spoon to the skillet with the browned butter; toss gently to coat. Add the pancetta back to the skillet and toss lightly. Arrange the gnocchi and pancetta over the ricotta smear.

6. 6

   Drizzle a little of the brown butter and the crispy sage on top. Serve immediately.

• Calories 351.44 kcal — Moderate 18%
• Protein 10.66 g ↗ Good Source 21%
• Carbohydrate 43.3 g 16%
• Total Fat 14.3 g — Moderate 18%
• Saturated Fat 8.42 g ▲ High 42%
• Trans Fat 0.05 g ▲ High --
• Cholesterol 51.96 mg — Moderate 17%
• Sodium 812.54 mg ▲ High 35%
• Dietary Fiber 1.61 g ⌄ Low Source 6%
• Total Sugars 1.07 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 41.84 mg ⌄ Low Source 3%
• Iron 0.28 mg ⌄ Low Source 2%
• Potassium 166.98 mg ⌄ Low Source 4%
• Vitamin A 113.21 mcg — Moderate 13%
• Vitamin C 0.5 mg ⌄ Low Source 1%
• Vitamin D 0.03 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten