Potato Gnocchi with Pancetta and Garlic

Step 1

Cook and drain the gnocchi according to your recipe or the package instructions, reserving about 1½ cups of the cooking water; set aside.

Step 2

In a 12-inch nonstick skillet over medium, cook the pancetta, stirring often, until browned and crisped, 5 to 7 minutes. Using a slotted spoon, transfer to a small bowl; set aside. Pour off and discard all but 1 tablespoon of the fat from the pan.

Step 3

Return the skillet to medium and add 1 tablespoon of the oil and the garlic. Cook, stirring often, until the garlic is light golden brown, about 2 minutes. Using the slotted spoon, transfer to the bowl with the pancetta.

Step 4

Return the skillet to medium and add the gnocchi, pepper flakes and ½ cup of the reserved cooking water. Cook, stirring and tossing often, until the gnocchi are heated through, 3 to 5 minutes; add up to ½ cup more reserved water as needed to form a silky sauce. Add the pancetta and garlic; cook, stirring, until heated through, about 1 minute.

Step 5

Off heat, stir in the remaining 2 tablespoons oil, the lemon juice and parsley. Taste and season with salt and black pepper. Serve sprinkled with the Parmesan.