NYC Kitchen Cookbook by Tracey Ceurvels

Author:Tracey Ceurvels
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2017-05-26T04:00:00+00:00

1 pound gnocchi

2 ounces pancetta, cubed

3 cloves garlic, chopped

2 large tomatoes, chopped

½ teaspoon sugar

¼ teaspoon crushed red pepper

2 teaspoons saba

1 pinch sea salt

1 bunch arugula, chopped

freshly grated Parmesan, to taste

Begin with boiling water for the gnocchi. Meanwhile, sauté pancetta in a large skillet over medium heat. Stir occasionally until it browns, about 5 to 7 minutes, until crisp. Add garlic and cook, stirring for 1 minute. Add tomatoes, sugar, and crushed red pepper, and stir until the tomatoes are almost completely broken down, about 5 minutes. Stir in saba and salt. Remove from the heat.

Cook gnocchi in the boiling water according to package directions. Place arugula in a colander and drain the gnocchi over it, which will wilt the arugula slightly. Add the gnocchi and arugula to the sauce in the pan; toss to combine. Serve with grated Parmesan, to taste.

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