I don’t have any fresh calamari to try to recreate the calamari with tagliatelle and pistachio pesto so instead I thought I would make a gnocchi with pancetta and pistachio pesto sauce.
It turned out amazing. Once we returned from summer in Australia to our snowy mountain town this is a great recipe for a snowy winters night.
Gnocci with Pancetta and Pistachio Pesto
1 package gnocchi
1/2 cup pancetta, chopped
1/4 cup heavy cream
1/2 cup pistachios
2 cloves garlic
1/2 cup fresh basil
1/8 cup olive oil
1/2 cup Pecorino Romano cheese
Salt to taste
Red chili flakes
Cook the gnocchis according to the package in boiling water.
Combine the pistachios, garlic, olive oil, cheese, basil, salt and chili flakes in the food processor.
Cook the pancetta on a stove top until crispy. Add the cream to deglaze pan.
Drain the cooked gnocchis and add to the cream.
Mix in the pesto sauce and serve.