Creamy gnocchi with chives, pancetta and burnt leeks

November 12, 2019

This satisfyingly indulgent pasta dish is ideal for evenings when you want to impress, but with little effort required. This dish is all about quality but simple ingredients, the smoked pancetta lardons complement the creamy, rich sauce, the dash of lemon balances this richness and the charred leeks add texture. 


Ingredients (SERVES 2)

250g of fresh gnocchi

1 leek, sliced finely 

small knob of butter

50g of diced smoked italian pancetta

25g of  parmigiano reggiano cheese, grated 

100g of greek yogurt

1 tsp of lemon juice 

25g of fresh chives, chopped with scissors 

1 tsp of chilli 

salt and pepper to season




  1. Cook the gnocchi pasta in boiling water with salt for a couple of minutes as per the instructions on the packet.

  2. Meanwhile heat a medium-sized frying pan and adding the butter. Once the butter has melted and is bubbling, add the leeks and cook until slightly charred. Add the smoked pancetta and cook until it gains colour also and is crispy. 

  3. In a small bowl combine the yogurt, cheese, lemon juice, chives and chilli and then add to the leeks and pancetta. 

  4. Drain the pasta and add to the frying pan with the rest of the ingredients and heat until the sauce is sufficiently warm. Season, then serve with additional parmesan.  Enjoy!
























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ABOUT The Foody Girl

i love  whipping up  dishes from across the world,  mostly inspired by my time living  in jordan and morocco. many of my recipes draw from elements of middle eastern and north african cooking and i delight in introducing friends and family to these unique flavours. 

i  hope you enjoy following my adventures in the kitchen

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