Gnocchi with Brown Butter, Lemon, Sage, Pistachios and Crispy Pancetta

Ingredients

1 pound potato gnocchi

4 ounces pancetta

diced

6 tablespoons unsalted butter

8 to 10 fresh sage leaves

Zest of 1 lemon and1 to 2 tablespoons lemon juice

1 third cup shelled pistachios, roughly chopped

Half a cup finely grated Parmigiano Reggiano, plus more for serving

kosher salt, freshly ground black pepper, and a pinch of Aleppo pepper

Directions:

Cook the pancetta until crisp and set it aside. Brown the butter with the sage leaves, cooking gently until it smells nutty. Boil the gnocchi until they float, then toss them in the brown butter with lemon zest and a splash of the cooking water. Stir in the Parmesan till it all looks glossy. Fold in the crispy pancetta and pistachios. Taste and season again if you like.

Finish with a little more parmesan and some Aleppo pepper if that's your thing. That one goes straight into pasta pages.