Perilla Oil Potato Gnocchi with Pancetta
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Boiled potato gnocchi get a second cooking in pancetta fat, browning on the bottom while staying soft inside.
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A splash of chicken stock reduced with Parmigiano makes just enough sauce to coat each piece thinly. Perilla oil, a nutty Korean oil pressed from perilla seeds, is poured in only after the heat is off so its aroma survives, and shredded perilla leaves from the same plant echo it on top.
Ingredients
Instructions
- 1
Finely dice 70g onion and thinly slice 2 garlic cloves before heating the pan.
Pat 4 perilla leaves dry, stack them, and cut into fine shreds so they stay fresh for serving.
- 2
Drop 300g potato gnocchi into salted boiling water and stir once so they do not stick.
When they float after 1 to 2 minutes, lift them out immediately, drain well, and spread them in one layer.
- 3
Heat a wide pan over medium heat, add 80g pancetta, and cook for about 3 minutes.
Let the edges brown and crisp, but keep the rendered fat in the pan because it seasons the sauce base.
- 4
Add the onion and garlic to the pancetta fat and cook for about 2 minutes.
When the onion turns translucent and the garlic smells sweet, add 15g butter and let it melt without browning hard.
- 5
Add the drained gnocchi and raise the heat to medium high.
Leave them undisturbed for about 2 minutes so the bottom browns, then turn gently and pour in 80ml chicken stock.
- 6
Simmer for 1 minute until the stock looks glossy and lightly coats the gnocchi.
Lower the heat, stir in 25g Parmesan and black pepper, then turn off the heat and finish with perilla oil and leaves.
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