Lemony Gnocchi with Spinach

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 4 oz. chopped pancetta
  • 4 oz. baby spinach
  • 1 large egg
  • 2 large egg yolks
  • 1 cup grated Pecorino Romano
  • 1 lb. refrigerated gnocchi
  • 1/2 tsp lemon zest, plus 1 tbsp. juice (from 1 lemon)

Directions

  1. In a large skillet, cook pancetta over medium heat until crisp. Transfer to plate. Add spinach to skillet; toss with drippings until wilted. In bowl, whisk egg, egg yolks, and 1/2 cup cheese. In pot of salted boiling water, cook gnocchi until tender, 3-5 minutes. Drain pasta; reserve 1/2 cup of cooking water. Whisk cooking water and lemon juice into eggs. Add gnocchi, remaining 1/2 cup cheese and eggs to skillet; cook, stirring, until sauce thickens, about 1 minute. Top with pancetta and lemon zest. Season with pepper.

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