Gnocchi with Braised Leek & Pancetta

Laura Sharrad

This recipe is brought to you with the help of our friends at Massel


  • 500g gnocchi 
  • 2 potatoes, diced 
  • 1 clove of garlic, chopped
  • 1 tsp dried chillies 
  • 1 leek, sliced 
  • 2 rosemary sprigs
  • 100g pancetta, rind removed and diced
  • 500ml Massel Veg Stock


  1. Chop up and add garlic, dried chillies & leek to a pan with oil. Then add the diced pancetta and allow to cook down for 8-10 minutes until softened and caramalised.
  2. Dice potatoes and add to pan and saute.
  3. Add 500ml of stock and reduce, allowing the potatoes to cook through and absorb into the potatoes.
  4. Add the gnocchi to your pot of salted boiling water and once they float to the surface, they are ready.
  5. Add gnocchi to the pan along with a few scoops of cooking water, to loosen the sauce. Combine the sauce with gnocchi, add parmesan and season to taste.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!