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
• Protein 10.66 g Good Source
• Carbs 43.3 g Moderate
• Total Fat 14.3 g Moderate
• Saturated Fat 8.42 g High
• Trans Fat 0.05 g High
• Cholesterol 51.96 mg Moderate
• Sodium 836.93 mg High
• Fiber 1.61 g Low Source
• Sugar 1.07 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 41.68 mg Low Source
• Iron 0.28 mg Low Source
• Potassium 166.98 mg Low Source
• Vitamin A 136.52 mcg_rae Moderate
• Vitamin C 0.5 mg Low Source
• Vitamin D 0.03 mcg Low Source

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

• Milk 🥛
• Wheat 🌾
• Gluten