Pasta
Ingredients
Method
- Have a large pot of boiling water ready for the gnocchi.
- Fry the onions with the butter in a large frying pan over a low heat until soft. Add the pancetta and turn up the heat a little to give it a sizzle. When the pancetta starts to crisp, add the white wine and reduce the liquid to a slick of moisture.
- Add the cream and Gorgonzola, and stir the two together as the cheese melts. Slowly reduce this creamy mix until it starts to thicken and form a sauce.
- Tip in the spinach and let it wilt. Turn the heat down very low.
- Cook and drain the gnocchi, then add them to your rich, tasty, creamy sauce. Stir carefully so they are all coated.
- Serve immediately with a twist of black pepper and shavings of Parmesan.
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