Truffle Gnocchi with Gorgonzola, Crispy Pancetta & Leek

Ingredients (Serves Two):

• Gnocchi Truffle 1 pack

• Gorgonzola 4 oz

• Pancetta 4 strips

• Leek 1 2 leeks

• Heavy Cream, 34% 3/4 cup

• Extra Virgin Olive Oil 4 tbsp

• Salt

• Pepper

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Directions:    

1. In a pot, bring 2 quarts of salted water to a boil.

2. Wash and dry leek thoroughly. Cut leek in half and the halves a la julienne.

3. In a pan, add 4 tbsp of extra virgin olive oil and warm for a minute, then add leek and cook until golden.

4. Next, cut and dice the pancetta. In a pan, add diced pancetta and cook until browned.

5. Then, add cooking water, gorgonzola (diced) and 3/4 cup of heavy cream. Cook this mixture for 6 minutes.

6. Once water is boiling, add gnocchi and cook for 2 minutes (or until they all float). Drain well.

7. Add the gnocchi to the gorgonzola & pancetta. Stir for 1 minute.

8. Top with leek.