Creamy gnocchi with charred leeks, pancetta and chives

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 everything out.


  • 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 chili

  • 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 chili 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.

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