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Gnocchi with Roasted Brussels Sprouts and Pancetta in a Balsamic Glaze is a delightful dish that combines hearty textures with sophisticated flavors. Perfect for a cozy dinner or a special occasion, this recipe highlights the richness of pancetta, the earthiness of Brussels sprouts, and the sweetness of a balsamic reduction.
Ingredients
- 1 pound potato gnocchi
- 1 pound Brussels sprouts, halved
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- Optional: grated Parmesan for serving
Preparation Steps
Start by roasting the Brussels sprouts. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes until golden and crispy.
While the Brussels sprouts are roasting, cook the gnocchi according to package instructions. Usually, this involves boiling them in salted water until they float to the surface, then draining.
In a large skillet, cook the diced pancetta over medium heat until crispy, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the balsamic vinegar and honey. Bring to a simmer and cook until the mixture reduces by half and becomes syrupy, about 8-10 minutes.
Add the cooked gnocchi to the skillet with the balsamic glaze. Toss gently to coat. Then, add the roasted Brussels sprouts and pancetta. Mix everything well and cook for another 2-3 minutes to combine flavors.
Serving Suggestions
Serve the gnocchi hot, garnished with grated Parmesan if desired. This dish pairs beautifully with a glass of white wine or sparkling water with lemon. It offers a perfect balance of savory, sweet, and tangy flavors that will impress any dinner guest.