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Gnocchi with Fontina and Pancetta

Topato
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Topato
Gnocchi with Fontina and Pancetta
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Preparation
15 min.
Cooking
20 min.
Тotal
35 min.
Servings
4

Ingredients

  • butter - 1 tbsp (15 g)
  • pancetta - 4.5 oz (125 g)
  • cream - 4/5 cup (200 ml)
  • salvia - 6 leaves
  • fontina - 2.5 oz (75 g)
  • parmesan - 4 tbsp
  • gnocchi - 17.5 oz (500 g)
  • black pepper
  • salt
measures

How to make

Melt the butter and braise the chopped pancetta until it becomes crunchy.

Add the cream and salvia, bring to a boil and continue cooking until the sauce thickens. Add the fontina and parmesan, remove from the stove.

Season with salt and black pepper. Boil the gnocchi and mix them with the sauce. Serve immediately.

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