Lemony Gnocchi
with Spinach
SERVES 4
4 oz. chopped pancetta
4 oz. fresh baby spinach
1 large egg
2 large egg yolks
1 cup grated Pecorino
Romano
1 lb. refrigerated potato
gnocchi
1 tbsp. lemon juice
1∕2 tsp. lemon zest
Pepper
■Bring a pot of water to a
boil for the gnocchi.
■In a large skillet, cook the
pancetta over medium until
crisp. Transfer to a plate.
Add the spinach to the
skillet; toss with pancetta
drippings until wilted. In a
bowl, whisk the egg, egg
yolks, and 1∕2 cup of the
Pecorino Romano.
■Meanwhile, reduce the
heat of the boiling water to
medium so it is gently
boiling. Salt the boiling
water and add the gnocchi.
Cook until the gnocchi f loat
to the surface and are just
cooked through, 3 to
5 minutes. Reserve half of a
mug of the pasta cooking
water; drain the gnocchi.
■Whisk the reserved
cooking water and lemon
juice into the eggs. Add the
gnocchi, the remaining
1∕2 cup cheese, and the
egg mixture to the skillet
with the spinach; cook,
stirring, until sauce
thickens, about 1 minute.
Top with pancetta and
lemon zest. Season
with pepper.