This gnocchi dish is an extremely simple recipe, which shows how delicious dishes can be created in a few minutes if one stocks some flavour-packed ingredients in its pantry or refrigerator.
It can be pulled out in literally 15 minutes, getting only one pan dirty. It is thought as a tasty meal when time is short, if you have some kimchi in your refrigerator.
Gnocchi works best because they cook quickly. The amount is good for a meal for 2 people (or 4 if it is served as an entree or a primo). I pulled this recipe off as a one-pan even with fresh pasta, for example fresh tagliatelle. However, it can be adapted to any kind of pasta, but you will need to boil the pasta first. If you go for fresh pasta, 250g will probably be enough for 2 people. With dry pasta, you will need more like 80-100g per person.
San Marzano tomatoes (fresh or canned) are delicious, but feel free to sub with your favourite type of tomatoes. However, I suggest to go for the best quality as you have in your pantry, considering cooking time is minimum and the pure taste of tomato will come through. The sugar or honey has the important role of balancing the acidity of the tomatoes, especially considering the quick cooking times do not get a chance to get natural sugars in the ingredients get going in the sauce. Many Italians won’t approve, but a squirt of ketchup or tonkatsu sauce can replace the sugar, especially if added before the sauce, so that they toast a little and flavours bloom.
The recipe can be easily improved on aromatics (e.g., adding fresh herbs at the end, along with olive oil). Even sliced scallion on top at the end would go great with it. However, I wanted to maintain the promise and keep it as simple as possible. Kimchi and pancetta are already flavour-bombs, with decent tomatoes and olive oil the dish would be tasty as it is.
MAKE IT GLUTEN-FREE: gluten-free gnocchi are as delicious as gnocchi made with wheat flour. Swap the gnocchi for their gluten-free version to make the recipe gluten-free! As I am coeliac, all dishes I publish are made gluten-free.
Kimchi, Pancetta, and Tomato Gnocchi
Ingredients
- Potatoes Gnocchi - 500gr (to make it gluten-free, buy GF gnocchi)
- San Marzano tomatoes (or any other type) - 1 can (generally 400g)
- Kimchi - 2 tbsp (or to taste)
- Pancetta - 1 package (generally about 80g to 100g)
- Splash of wine (optional, red or white both work)
- Sugar - 1/2tsp (can be substituted by honey, or 1tbsp ketchup or tonkatsu sauce)
- Olive Oil (to finish)
- Grated Parmesan cheese (to serve)
- Salt (to tates - be mindful of salty kimchi and pancetta, always taste before seasoning)
Directions
- Step 1 No boiling water needed. You read well, they are going in dry (however, by all means, feel free to cook them in a classic way, just remember they are very fast to cook, so time it well).
- Step 2 Set a medium-size pan to medium-high heat. Throw the pancetta in the pan when the pan is still cold. Lower heat will allow the fat to render before browning. Cook the pancetta for 8 to 11 minutes, until moderately browned*.
- Step 3 Throw in the kimchi. Toss around for a minute or so. Smell and enjoy, the aroma coming off the pan will be incredible! If using ketchup or tonkatsu sauce to give sweetness, this is the moment to put them in
- Step 4 [optional] Add a splash of wine to deglaze the pan. It will evaporate in less than a minute.
- Step 5 Add gnocchi to the pan and toss them with the rest of the ingredients, for about 30 sec to 1 minute, to get to know each other and potentially toast a little.
- Step 6 Empty the content of the can of tomatoes to the pan and mix everything together. If you are using sugar/honey to add sweetness, add them now and mix. If the tomatoes are whole and not chopped, I usually first put them in a small bowl and quickly squash them with my hand, paying attention to remove any fibrous stem scar and core that remains. But if you don’t mind them, by all means skip the step and just gently squash them in the pan while stirring.
- Step 7 Stir often to cook the gnocchi evenly (remember: they are not in boiling water, they’ll need some help). Season with salt as you go (taste, taste, taste). Gnocchi will be ready in 3 to 4 minutes. If you feel the sauce is getting thick, don’t hesitate to loosen it with a couple tablespoons of water. You can also lower the heat, but I suggest keeping it at least to medium. We want the tomatoes to cook before gnocchi are done.
- Step 8 Take the pan off the stove. Add a splash of olive oil. Mix well to coat (in Italy we have a special verb for this passage: mantecare).
- Step 9 Plate on a deep dish and serve with grated Parmesan cheese.
- Step 10 *Notes: the obsessed cook in me must say that ideally I would actually set the pan at medium-low and let the pancetta brown over 10-15 minutes, to allow more of the fat to render. But hey! We are looking for efficiency here! We came back from work and want a comforting and tasty dish in 15 minutes! If you want to go the extra mile, I also suggest pulling out the pancetta before adding the rest of the ingredients, and then add it back towards the end. It helps maintain the crispiness. You could also incorporate finely diced onions into the recipes, but it will add to the time. Maybe add them between the pancetta and the kimchi, let them cook for about 8/10 minutes in the pancetta’s fat, until translucent and slightly browned.
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