Gnocchetti Sardi with Pancetta, Broccolini, and Parmesan Chicken Broth

By Christine Burns Rudalevige

Feature image by Derek Bissonnette

This recipe was developed by Dylan Leddy, a private chef and caterer who has been behind the stove at several Portland restaurants including David’s, Tiqa, and Tipo.

Print Recipe

Makes

servings

Ingredients

Kosher salt
2 bunches broccolini ends trimmed
12 ounces Amolitta Pasta Gnocchetti Sardi
4 ounces pancetta cut diced
1 cup chicken broth
2 tablespoons unsalted butter
1 cup finely grated parmesan cheese
2 garlic cloves minced
Sea salt
Freshly cracked black pepper

Instructions

Bring a large pot of salted water to boil over medium-high heat. Blanch broccolini for 2 minutes. Use a slotted spoon to transfer broccolini to a bowl of ice water to stop the cooking. Drain broccolini and set aside. Pour pasta into boiling water and cook until al dente.
Meanwhile, heat a large sauté pan over medium heat and cook pancetta until golden brown. Transfer pancetta to a small bowl, but keep the drippings in the pan. Reduce heat to medium-low and add blanched broccolini and garlic. Add chicken broth and reserved pancetta and simmer.
When pasta is cooked, drain it completely, reserving a cup of pasta water. Turn heat under the sauté pan to medium, then add butter and pasta. Add cheese and toss, adding pasta water a tablespoon at a time to help smooth it out. Finish with sea salt, black pepper, and more grated cheese. Serve immediately.

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.