1 pkg. gnocchi
1 T olive oil
2 oz. St. Andre, or other soft cheese
2 or three slices cooked pancetta, crumbled or chopped
8 cherry tomatoes, sliced in half
Salt, pepper, and freshly grated nutmeg to taste
Parmesan cheese to taste
Boil the gnocchi according to package directions, drain and return to the pot. Add the olive oil and stir slightly. Add the St. Andre, cover with a lid and let sit about a minute until the St. Andre has melted. Once melted, stir gently to combine. Add the pancetta and tomatoes, taste and season with salt, pepper, and nutmeg. It’s important to taste it first since both the pancetta and St. Andre can be salty.
Divide into serving bowls, top with parmesan cheese and serve.
This makes two large portions or three less large portions.
