Tasting Notes

This serves two. A snap to make, it tickles your taste buds, fluffy light gnocchi rich and luscious, the salty pancetta crispy, the roasted tomatoes and snow peas, sweet, the asparagus earthy, it’s flavour enhanced through the roasting. A simple, fast, dinner, with a symphony of flavours.

What You Need

1 pound fresh store-bought gnocchi.

1/2 pound fresh asparagus..

15 cherry tomatoes.

1/4 pound fresh snow peas.

15 slices, thinly-sliced pancetta.

4 tablespoons olive oil.

Salt and pepper.


2 sheet pans, 1 small one, the other one large.

Parchment paper.


Break off the stems from the asparagus, set aside.

Take your snow peas and with a sharp knife cut one of the ends off.

When you do that usually a small thin-like thread will be visible, place it between your thumb and forefinger and pull till you get to the other end. Once done, discard and cut your peas in half. Set aside

Preheat your oven to 425 degrees Fahrenheit.

Line your baking sheets with parchment paper, but before you do that take the paper and with your hands form the paper into a ball. That way it will be easier to line the baking sheet.
On the small pan add your pancetta. Set aside.

On the larger pan add your gnocchi, tomatoes, asparagus and snow peas. Drizzle the olive oil over everything and with your hands make sure all items are covered with oil. Add salt and pepper, to taste.

Place your large pan into the oven and cook everything for 20 minutes. Halfway through stir everything around.

10 minutes before the gnocchi and veggies are done add the pancetta into the oven.

At the 20 minute mark take the gnocchi, veggies, pancetta, out of the oven.

Plate everything into two dinner bowls.

You now have three choices – add some grated hard Italian cheese over the bowls, or squeeze some lemon juice over the veggies, or do nothing.