The shorter and colder days of autumn have officially arrived, which means my cravings for pasta and warm veggies are here too. Cozy up with a bowl of one of my favorite, incredibly easy, weekday dishes and a glass of any one of your favorite Bayernmoor Pinot Noirs.
- 12 ozs packaged gnocchi
- 1 1/2 cups brussels sprouts, cleaned and halved
- 4 ozs diced pancetta
- 1 1/2 tbsps good balsamic vinegar
- 2 tbsps butter
- olive oil for the pan
- salt, pepper and red pepper flakes to taste
In a large pan over medium high heat, add a bit of olive oil and the pancetta and saute.Once golden and crispy, use a slotted spoon to remove the pancetta (keeping the fat in the pan) and add the brussels. Saute until golden, about 5-10 minutes, tossing occasionally. Add the balsamic vinegar, salt, pepper, and red pepper flake and let reduce with the brussels for another minute. Remove from the pan and set aside. While maintaining medium high heat, add your gnocchi straight from the package (no need to boil) to the pan. Saute until they just begin to take on some color, then add butter. Finish cooking until golden. Once the pasta is crispy, turn off the heat and all the ingredients back to the pan, toss to incorporate, and serve.