Perilla Oil Potato Gnocchi with Pancetta
Perilla oil potato gnocchi with pancetta dresses soft potato gnocchi in rendered pancetta fat, chicken stock, and butter, then finishes with unheated perilla oil to preserve its raw nutty fragrance. The pancetta is crisped first, and its fat becomes the cooking medium for onion and garlic. Boiled gnocchi are tossed in this base with Parmigiano to emulsify, creating a light, glossy sauce rather than a heavy cream one. Perilla oil goes on at the very end - heating it would destroy its distinctive sesame-like aroma that separates this dish from standard Italian gnocchi preparations. Shredded perilla leaves on top reinforce the Korean element with color and a grassy note. Cook time is 20 minutes total.
Adjust Servings
Instructions
- 1
Drop gnocchi into boiling water and remove once they float.
- 2
Crisp pancetta in a pan, then sauté minced onion and garlic in the rendered fat.
- 3
Add butter, then sear the gnocchi until lightly golden on the outside.
- 4
Add chicken stock, reduce for 1 minute, then drizzle perilla oil for aroma.
- 5
Lower heat, toss with cheese and pepper, then finish with shredded perilla leaves.
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