Gnocchi casserole with pancetta

Name: Gnocchi casserole with pancetta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g frozen peas; 100 ml Milk; 200 g Whipped cream; 2 TABLESPOONS Basil Pesto; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 discs Pancetta; 2 packages (250 g each) Gnocchi; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g frozen peas
100 ml Milk
200 g Whipped cream
2 TABLESPOONS Basil Pesto
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 discs Pancetta
2 packages (250 g each) Gnocchi
7-10 Tbsp Grease

Directions

1
Defrost peas at room temperature. Mix milk, cream and 1 tablespoon of pesto. Season with salt and pepper. Tear 3 slices of pancetta into small pieces. Fry the pieces and slices of pancetta in a pan without fat.
2
Mix gnocchi, peas, pancetta pieces and cream sauce. Pour into a greased casserole dish (approx. 1.5 litres capacity). Spread the rest of the pesto and pancetta slices on the surface. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes
3
Picture 3: Fry the pancetta slices until they are almost crisp