Rice Gnocchi, Pancetta, Swiss Chard and Sun-Dried Tomatoes
I’ve often seen packages of gnocchi in the pasta aisle. But, for some reason, the thought of eating them always ruined my appetite. I’ve only ever eaten gnocchi made from scratch. When you grow up in an Italian family, you become convinced that good food can only be produced from the hands of those who love you. Not a bad scene, really, until you grow up and realize that you just don’t have that kind of time, talent or inclination.
Those of you who have been following this blog will know that I’ve been trying to maintain a relatively gluten-free-dairy-free diet. So, there I stand contemplating the items lining the shelves in the pasta aisle. Corn pasta is excellent; I highly recommend it. Rice pasta, I have to say, is not a favourite, unless it’s rice vermicelli. It’s ok in Asian-inspired recipes. But, I’m not a fan of it when it’s cooked and served Italian-style. So, there I stand contemplating the various packages of prepared gnocchi. Most aren’t suitable for a gfdf diet. They’re typically made with potatoes and wheat flour. I did, however, come across a type made from potato and rice flour. So, I took the plunge.
These gnocchi were very tasty. If you’re careful not to overcook them, you will be rewarded with pillow-y morsels that soak up whatever sauce you pour over them. They’ve become a staple in our house. We’ve had them with a thick, meaty Bolognese sauce and with the sauce described below – garlic infused extra virgin olive oil, pancetta, swiss chard and sun-dried tomatoes.
The next time you’re faced with a product that you’re not sure you’ll like simply because you’ve never tried it, think about what I’ve written here. Give the product a try, then let me know how you found it to be.
Rice Gnocchi with Swiss Chard, Pancetta and Sun-Dried Tomatoes
I haven’t given very many specific amounts with this recipe because none are needed. If you need to feed more people, increase the number of packages of gnocchi. Add all other ingredients according to your own personal taste. Experiment with other additions, too!
1 pkg rice gnocchi
1 large garlic clove, sliced in half
1/2 cup olive oil
Swiss chard, chopped
1. Cook gnocchi according to package directions.
2. Set a large frying pan with olive oil and garlic over low heat. Let the garlic infuse the oil for 5 to 10 minutes.
3. Increase heat to medium. Add pancetta. Cook until pancetta is crisp. Lower heat and add all remaining ingredients. Heat just until swiss chard has wilted.
4. Keep warm. Add cooked, drained gnocchi to that pan. Stir to combine. Spoon into bowls and sprinkle with Parmesan.
Pair with Sauvignon Blanc.