Creamy Chicken Gnocchi with Pancetta and Peas


  • 1/2 pound pancetta, diced
  • 1 pound gnocchi
  • 3 tablespoons flour
  • 2 cups milk (any kind will work)
  • 1 rotisserie chicken, meat pulled off and shredded
  • 1 cup frozen peas
  • Apple cider vinegar (optional for serving – see note)


  1. In a large skillet, add your pancetta over medium heat and cook until the fat is rendered and the pancetta is crispy.
  2. While the pancetta cooks, bring a large pot of salted water (it should taste like the ocean) to a boil over high heat. When boiling, add your gnocchi and cook according to package instructions
  3. Set pancetta aside to drain over a few layers of paper towel
  4. Pour the pancetta fat into a cup or bowl, and measure out 3 tablespoons to add back into the skillet
  5. To the fat, add your flour. Stir together in the pan and let it cook for about 15 seconds. To this, add your milk + a little salt and pepper (careful with the salt because the pancetta is pretty salty)
  6. Bring to a simmer a cook until the sauce has thickened. Add your frozen peas into the sauce and heat them through. Add your shredded chicken and gnocchi to the sauce, stir it up, and top with all your crispy pancetta!


I love eating this with a splash of apple cider vinegar…I know – sounds weird! But I like that it cuts through some of that heaviness, and I think it tastes great with the pancetta. Try it if it sounds yummy, or just eat this as it is! Both ways are heavenly!