Gnocchi di patate con pancetta e Robiola carciofi e timo


Gently fry the bacon in a non-stick pan without adding anything; dry it on a sheet of kitchen paper, then add the Robiola with Artichoke and Thyme and ladle of hot water; take of the heat and stir to obtain a creamy sauce.
Meanwhile, cook the gnocchi in plenty of boiling salted water; scoop them out with a perforated spatula as soon as they float to the surface, and drop them into the pan with the sauce. Add pepper to taste, stir and serve immediately.