Serves 2 (quite well)

A lovely dish that will have you thinking of rustic Italy. A delicate, fruity red wine would be highly suitable. However I have been advised that ones with a lot of tannin will result in disaster - it does not go well with gorgonzola.



Preheat the oven to 220C (425F, gas mark 7].

Cook the gnocchi in a pan of boiling salted water for two minutes. Drain then return to the pan. Dice the cheese and then mix into the gnocchi. Allow it to melt and stir to combine the two. Add the cherry tomatoes and then season with the salt and pepper.

Tip into an overnproof dish (23cm/9in deep) and lay the pancetta on top. Cook on the top shelf for 15-20 minutes until golden. Serve with some crusty bread and olive oil.

By the way - this is not a family recipe! There are many types but Sainsbury's claims ownership of this. Though I wouldn't be surprised if they got it off someone else.....

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