top of page
  • Nicole Cook

Gnocchi with Roasted Tomatoes, Garlic, Pancetta, and Spinach


450 g grape tomatoes

4 garlic cloves

2 tbsp olive oil, plus 1 tsp

1 tbsp brown sugar

1/2 tsp dried oregano

1/2 tsp dried basil

salt and pepper

150 g diced pancetta

80 g fresh baby spinach

500 g potato gnocchi

parmesan for serving


  1. Preheat oven to 420 degrees. Line a baking sheet with parchment paper then place the tomatoes on top. With the side of a knife smash the garlic cloves just to slightly open them, then add them on the baking sheet along with 2 tbsp olive oil, brown sugar, the dried basil and oregano, and some salt and pepper to taste. Toss together then place in oven and bake for approx 15 minutes or until tomatoes are bursting and skins are just starting to brown.

  2. While tomatoes are cooking heat the last 1 tsp of oil in a pan over medium heat. Add the pancetta and sauté until pancetta starts to get crispy. Add the spinach for an additional minute just until wilted. Remove from heat and set aside.

  3. Meanwhile be cooking your gnocchi according to package directions. Then drain and toss with the pancetta mixture. Once tomatoes are cooked mix them into the gnocchi and pancetta making sure to get all the juices from the baking sheet. Season with additional salt and pepper if needed.

  4. Serve with parmesan cheese. Enjoy!


Post: Blog2 Post
bottom of page