Yield: 4 servings

Ingredients:
1/4 pound pancetta, diced
2 cloves garlic, smashed
1 pound package DeLallo Potato
Gnocchi
Fresh cracked pepper
1/4 cup grated Parmigiano-
Reggiano, plus more for serving
2 teaspoons freshly grated
lemon zest
Handful fresh arugula

Directions:

1. Bring large pot of water to boil. Meanwhile, sauté pancetta and garlic in large saucepan, over medium-high heat, until crisp, about 8 minutes. Remove garlic when finished.

2. Add salt to boiling water, then gnocchi. Gnocchi will float to the surface when done cooking, approximately 3 to 4 minutes. Drain, reserving 1/2 cup of cooking water for finishing.

3. Combine gnocchi with pancetta and drippings from cooked pancetta in saucepan. Sauté gnocchi in saucepan along with fresh cracked pepper, until golden, about 5 minutes.

4. Add reserved cooking water and grated cheese, creating creamy sauce. Stir well to incorporate. Turn heat off, then add lemon zest and
arugula. Toss well to combine. Once arugula has wilted, the dish is ready to be served.

P.S. Don’t use a colander — you’ ll need to reserve the water for later. A slotted spoon will do the trick.