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Nutrition Facts
Serving Size 246 g
(Approx. 5 Servings)
Amount Per Serving
Calories 700 Calories From Fat 280
% Daily Value*
Total Fat 31 g 40%
Saturated Fat 15 g 75%
Trans Fat 0.5 g
Cholesterol 80 mg 27%
Sodium 560 mg 23%
Total Carbohydrate 83 g 28%
Dietary Fiber 6 g 24%
Sugars 6 g
Protein 23 g
Vitamin A 40% Iron 25%
Vitamin C 25% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Gnocchi with Pancetta and Peas
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
5  People

Ingredients

Recipe makes 5 Servings

1 Tbsp olive oil
4 Oz Volpini Chopped Pancetta
1 Tbsp garlic, chopped
17 .6000 Oz sweet potato gnocchi, boiled according to package directions
1 lemon, juiced and zested
1 cup(s) heavy cream
2 cup(s) peas
1/2 cup(s) Pecorino Romano cheese, grated
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Instructions

1
Place oil in a large non-stick sauté pan over medium-high heat. Add pancetta and cook until browned.
2
Add garlic, cook 2 to 3 minutes then add gnocchi. Continue to cook several minutes, tossing frequently, until gnocchi begins to brown.
3
Stir in lemon juice and zest, and heavy cream. Bring to a simmer, add peas and Pecorino Romano, and cook until peas are tender and sauce has thickened.
4
Chef's Note: Serve with grilled shrimp or chicken to make a complete meal.

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