Single | Gnocchi with Tomino and crispy pancetta
1
Tomino del Boscaiolo Lactose-Free
250
g potato gnocchi
75
g smoked flat pancetta
Milk as needed
Parmesan as needed
Pepper
La preparazione della ricetta
1
**Brown the pancetta:**
In a pan, brown the pancetta strips until crispy. Once ready, remove and set aside.
2
**Melt the tomino:**
In the same pan, add the tomino cubes and a little milk. Stir gently until you get a soft, slightly melted cream.
3
**Cook the gnocchi:**
Bring salted water to a boil and cook the gnocchi. Drain the gnocchi directly into the pan with the tomino and mix well, adding a little grated Parmesan to create a delicious creaminess.
4
**Plate:**
Serve the gnocchi on plates and garnish with the crispy pancetta. A sprinkle of pepper and an extra touch of Parmesan never hurt!
