4
Easy
5 minutes
10 minutes
Bring to a boil a large saucepan of salted water. Add the gnocchi, cook for a few minutes, until all the pieces float to the surface, then drain.
Place a pan over a medium to high heat then add the olive oil. When hot, fry the pancetta until crisp. Drain the cubes on paper towel.
Combine the warm gnocchi with the red-pepper spread, until evenly coated. Divide the baby leaves among four dishes then top with the gnocchi and crisp pancetta.
To serve, scatter over torn chunks of mozzarella and finish with a generous drizzle of extra-virgin olive oil. Season to taste.
Cook’s tip: Substitute the pancetta cubes with pancetta "wafers". Using a cookie-cutter, cut out circles from a few sheets of pancetta, then place on a lightly greased baking tray and roast until crisp.
Per serving: 2349.9kJ, 22.5g protein, 31.9g fat, 36g carbs
