Flavors by Alessandra

Make the pâte à choux
1 In a saucepan, bring water, milk, butter, and salt to a boil.
2 Reduce heat to low, add flour all at once, and stir until the dough pulls from the sides and forms a smooth ball (1–2 min).
3 Transfer to a bowl or stand mixer and cool 3–5 min.
4 Beat in eggs one at a time until smooth, glossy, and pipeable. The dough should fall from the spoon in a slow “V.” Stir in nutmeg and Parmigiano.
Poach the gnocchi
6 Bring a large pot of salted water to a gentle simmer.
7 Transfer dough to a piping bag and pipe 1-inch pieces into the water, cutting with a knife or scissors.
8 Poach until they float and puff slightly (about 2–3 min).
9 Remove with a slotted spoon and place on parchment to dry. Pat lightly with a towel.
Cook the pancetta
11 In a skillet, cook pancetta over medium heat until crispy.
12 Remove with a slotted spoon. Reserve rendered fat.
Make the Parmigiano cream
14 In a small saucepan, bring cream to a gentle simmer.
15 Reduce heat to low and whisk in Parmigiano gradually until melted and smooth.
16 Season with salt and white pepper. Keep warm on low.
Pan-fry the gnocchi
18 Heat pancetta fat in a skillet over medium-high heat.
19 Add gnocchi in a single layer and sear until golden on both sides, 2–3 minutes per side.
20 Work in batches so they crisp evenly.
Plate & finish
22 Spoon Parmigiano cream sauce onto each plate.
23 Add seared gnocchi, sprinkle with crispy pancetta, and finish with chives and extra Parmigiano.
24 Serve immediately while hot and crisp.x