Gnocchi is the perfect recipient for a variety of sauces. A traditional tomato sauce would definitely suffice, but there are so many other options available. A simple sage butter would compliment the sweet potato gnocchi, but I like something more tangy. This multifunctional vinaigrette is not the most healthy, but your taste buds will be thanking you.
Ingredients
*Note: I cooked this for a group of 8 people. Cut down the recipe if you are cooking for fewer people.
6 slices of pancetta (available at the deli counter at Central Market)
1 bundle of sage, roughly chopped
1/2 cup red wine vinaigrette
3-4 shallots, minced (substitute with red onions)
Salt
Pepper
Olive Oil
Preparation
Heat a heavy pan on medium heat for a minute or so, then add the pancetta. Pancetta is basically the Italian's version of bacon. It is cured and dried, but usually not smoked so it produces a different flavor. Cook the pancetta on both sides until it gets crispy, but don't burn it. Because pancetta is so thin, it may only take a minute or two.
Remove the pancetta from the pan and place on a paper towel. Now, it's time for the fun. Add the minced shallots to the pancetta fat and brown lightly. Yes, you want to use the pancetta fat! Then, add the red wine vinegar and deglaze the pan. Add the chopped sage, a pinch of salt, and some freshly ground pepper. If the sauce needs more oomph, add a little olive oil.
Taste it & if it's to your liking, toss with the gnocchi.
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