Gnocchi tossed in a peppery arugula pesto, finished with creamy burrata and crisp pancetta. This simple, fast recipe delivers big flavour and is perfect for busy weeknights when you want something comforting yet bright.
This dish brings together peppery arugula, nutty cheese, and the salty crunch of pancetta. The secret to a silky sauce is using a little of the starchy gnocchi cooking water to emulsify the pesto so it clings to each pillow of gnocchi, creating a glossy, luscious coating.
If you prefer, swap gnocchi for a short pasta such as rigatoni or penne — the pesto works beautifully with many shapes. Below you’ll find ingredient notes, step-by-step instructions, handy tips and storage advice to make this an easy go-to dinner.
Ingredients
Ingredient notes and substitutions
- Arugula (rocket) — provides a peppery backbone for the pesto. Baby arugula keeps the sauce tender and bright.
- Walnuts — give body and nuttiness. Pine nuts, pistachios, or almonds work well if you prefer.
- Olive oil — use a good extra virgin olive oil for the best flavour and silky texture.
- Parmigiano Reggiano — adds salty, umami depth. Pecorino can be used for a sharper edge.
- Gnocchi — store-bought is convenient; homemade gnocchi are lovely too. Short pasta can substitute if you don’t have gnocchi.
- Pancetta — crisped for salt and crunch. You can use guanciale or high-quality bacon instead.
- Burrata — optional for rich creaminess; fresh mozzarella or a dollop of ricotta is a lighter alternative.
Visual walk-through of the recipe
Step-by-step photos make the process easy to follow. The full written instructions and tips are below.
Make the pesto — pulse arugula, walnuts, garlic, cheese and olive oil to a smooth, bright paste, then transfer to a large bowl.
Crisp the pancetta — dry-fry or pan-fry until golden and crunchy, then drain on paper towel.
Cook the gnocchi — drop into boiling salted water and cook until they float, then scoop them straight into the bowl with the pesto.
Emulsify — add ¼ cup (60ml) of gnocchi water to the pesto and toss until the sauce becomes glossy and coats the gnocchi; add more water as needed for a silky consistency.
Serve — divide among bowls, tear or spoon on burrata, scatter the crispy pancetta and finish with an extra drizzle of olive oil and a grind of black pepper.
More gnocchi recipes to try
Gnocchi
Gnocchi alla Sorrentina
Gnocchi
Gnocchi Carbonara
Gnocchi
Spicy Sausage Baked Gnocchi
Gnocchi
Easy Pesto Gnocchi
If you try this Arugula Pesto Gnocchi with Burrata and Pancetta, please leave a rating and comment to let others know how it went. I love hearing how you adapt recipes — whether you swap the nuts, skip the pancetta, or turn it into a vegetarian plate.
Step By Step Photos Above
Step-by-step photos and helpful tips make this recipe easy to execute the first time.
Arugula Pesto Gnocchi with Crispy Pancetta and Burrata
By Emily
Ingredients
Arugula pesto
- 3 cups (45g) arugula (rocket)
- 1/2 cup (50g) walnuts (or pine nuts / pistachios)
- 1/3 cup (65ml) olive oil
- 1 garlic clove
- 50g Parmigiano Reggiano, grated
Optional pesto ingredient
- Fresh lemon juice, to taste if the pesto is bitter or needs brightness
Everything else
- 1.1 lbs (500g) gnocchi (store-bought or homemade)
- 3.5 oz (100g) pancetta, cut into cubes
- 1 ball burrata
Instructions
- Bring a large pot of water to a rolling boil and salt it generously.
- While the water heats, add the arugula, walnuts, garlic, Parmigiano and olive oil to a food processor and blitz to a smooth paste. If the pesto seems too thick, add a little more olive oil. Transfer the pesto to a large mixing bowl and set aside.
- Heat a small frying pan over medium heat. Add the pancetta and cook until golden and crisp, then transfer to paper towel to drain.
Assemble
- Add the gnocchi to the boiling water. As soon as they float, use a slotted spoon to transfer them to the bowl with the pesto.
- Add about ¼ cup (60ml) of the hot gnocchi water to the pesto and gently toss until the sauce emulsifies and coats the gnocchi. Add more cooking water a tablespoon at a time if the sauce is too thick.
- Serve the gnocchi in bowls, top with torn or spooned burrata and scatter the crispy pancetta over the top. Finish with an extra drizzle of olive oil and a crack of black pepper.
- Tip: If the pesto tastes too bitter or peppery, brighten it with a squeeze of fresh lemon juice.
Notes
Prep ahead: Make the pesto up to 4–5 days in advance and keep it chilled in an airtight container. Bring to room temperature before tossing with hot gnocchi.
Storage: This dish is best served fresh. Leftovers can be stored in the fridge for up to 3 days; reheat gently in a pan with a splash of water to loosen the sauce.
Variations: Make it vegetarian by omitting the pancetta and adding toasted nuts for crunch. Swap burrata for fresh mozzarella or ricotta for a lighter finish.
Helpful Info for All Recipes
- I recommend extra virgin olive oil for flavour and texture.
- When using canned or jarred tomatoes in other recipes I typically choose reliable, high-quality brands for best results.
- Vegetable sizes are medium unless otherwise stated.
- Recipes are developed using a fan (convection) oven where applicable.
Nutrition
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Carbohydrates: 47 g
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Protein: 10 g
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Fat: 44 g
Nutrition information is automatically calculated and should be used as an approximation.