Potato Gnocchi with Pecorino Cream, Confit Tomatoes, and Crispy Guanciale

Ingredients for 2 people

  • 500 g Nonna Rina potato gnocchi
  • 200 g cherry tomatoes (cherry or datterino)
  • Zest of 1/2 untreated lemon
  • 1/2 teaspoon of whole cane sugar
  • A few basil leaves
  • q.b. oregano
  • 50 g sliced guanciale
  • 100 g cooking cream
  • 50 g pecorino cheese
  • q.b. extra virgin olive oil, salt, and black pepper


Start with the confit tomatoes. Cut them in half, transfer them to a baking dish, and season with grated lemon zest, oregano, salt, sugar, extra virgin olive oil, and a few hand-broken basil leaves.

Bake in a preheated oven at 160°C for about 30 minutes, until golden brown.

Grate the pecorino cheese now. Add it to the hot cream and stir to melt, obtaining a super creamy and velvety cheese fondue, perfect for accompanying Nonna Rina potato gnocchi.

Cut the guanciale into small pieces. Transfer to a hot saucepan with a drizzle of olive oil and brown well. Set aside 1/3 of the guanciale for garnish.

It's time for the stars of the recipe: the Nonna Rina potato gnocchi. Plunge them into abundant salted boiling water, wait for them to rise to the surface, and drain them directly into the saucepan with the guanciale.

Sauté the gnocchi for a few moments to blend all the flavors, then plate.

Serve by drizzling with the pecorino cream, then add the confit tomatoes and the crispy guanciale. A grind of pepper and voilà! Enjoy your meal.

Potato gnocchi

Potato gnocchi

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