Truffle Gnocchi with Gorgonzola, Crispy Pancetta & Leek

Ingredients (Serves Two):

  • Gnocchi Truffle 1 pack

  • Gorgonzola 4 oz

  • Pancetta 4 strips

  • Leek 1 2 leeks

  • Heavy Cream, 34% 3/4 cup

  • Extra Virgin Olive Oil 4 tbsp

  • Salt

  • Pepper


  1. In a pot, bring 2 quarts of salted water to a boil.

  2. Wash and dry leek thoroughly. Cut leek in half and the halves a la julienne.

  3. In a pan, add 4 tbsp of extra virgin olive oil and warm for a minute, then add leek and cook until golden.

  4. Next, cut and dice the pancetta. In a pan, add diced pancetta and cook until browned.

  5. Then, add cooking water, gorgonzola (diced) and 3/4 cup of heavy cream. Cook this mixture for 6 minutes.

  6. Once water is boiling, add gnocchi and cook for 2 minutes (or until they all float). Drain well.

  7. Add the gnocchi to the gorgonzola & pancetta. Stir for 1 minute.

  8. Top with leek.