Recipe by Dylan Leddy

Gnocchetti Sardi with Pancetta, Broccolini, and Parmesan Chicken Broth

Serves 4

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.

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

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.

From Issue

No. 16 / Spring 2021

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