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Grilled gnocchi with spinach & pancetta


  • Preheat overhead grill to highest degree.
  • Bring a large pot of water to the boil. Add the gnocchi and gently cook (it is ready when it rises to the top). Drain well.
  • To make the sauce, heat a little oil in a pan and gently sauté the pancetta until crispy, regularly stirring. Add the dried tomatoes and spinach. Stirfry to wilt the leaves.
  • Then add the mascarpone, 25 gm grated parmesan and a little ground pepper. Briefly cook until the cheese has just melted, gently stirring.
  • Add the gnocchi and toss well. Then transfer the mixture to an ovenproof dish, sprinkle some more grated parmesan on top and cook under the overhead grill until bubbling.
  • Serve with a simple green salad on the side.


  • 500 gm gnocchi
  • olive oil
  • 6-8 slices pancetta, finely sliced
  • 100 gm semi or sun dried tomatoes, chopped
  • 250 gm baby spinach, washed & sliced
  • 250 gm mascarpone
  • 25+ gm freshly grated parmesan
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm