Arugula Pesto Gnocchi with Crispy Pancetta and Burrata

Ingredients

• 3 cups (45g) arugula (rocket)
• 1/2 cup (50g) walnuts
• 1/3 cup (65ml) olive oil
• 1 garlic clove
• 50 g (scant cup) parmigiano reggiano
• Fresh lemon juice (add this to taste if the pesto is bitter)
• 1.1 lbs (500g) gnocchi ((store-bought or homemade gnocchi))
• 3.5 oz (100g) pancetta (cut into cubes)
• 1 ball burrata

Steps

1. 1

   Bring a large pot of water to a boil and salt it well.

2. 2

   Meanwhile, put all ingredients in a food processor and blitz to a smooth paste. Add more olive oil as needed then transfer the pesto to a large mixing bowl and set aside.

3. 3

   Heat a pan on a medium heat. Once hot, add the pancetta and fry until golden and crispy. Remove and set aside.

4. 4

   When everything is prepped, add the gnocchi to the boiling water. When the gnocchi float on the surface transfer them to the bowl with the pesto.

5. 5

   Add ¼ cup (60ml) of gnocchi water to the bowl and stir the pesto and gnocchi together until fully coated. You can add more water if the sauce is too thick.

6. 6

   Serve the gnocchi in bowls and top with a few spoonfuls of burrata and crispy pancetta.

7. 7

   Tip: if the pesto is on the bitter side or too peppery add a squeeze of fresh lemon juice.