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Chicken Saccottini in Brodo with Baby Spinach and Dill

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5 - 10 Min
10 - 15 Min
3 - 4


  • 2 packs of OSM Gnocchi 350g
  • 1 container of OSM Alfredo sauce 600ml
  • 1 cup of peas thawed
  • 1/2 cup of diced pancetta (the whole 125g pack)
  • 1/2 an onion diced small
  • 1 clove of garlic chopped
  • 1 bunch Italian Parsley chopped
  • Zest of 1 lemon
  • Fresh ground black pepper
  • 1 oz of white wine (optional)
  • 12″ pan


  • Heat pan on medium heat. Add Pancetta and fry until it is slightly crispy.
  • Add onions and fry 1 minute until opaque.
  • Add garlic and fry 30 seconds.
  • Add OSM Alfredo sauce and white wine and bring to a simmer. Add thawed peas, and parsley
  • Place gnocchi into a pot of boiling water. Cook until they start to float. Remove with a large slotted spoon or carefully strain. Place Gnocchi in the pan with the sauce and stir until everything is mixed and the gnocchi is well coated.
  • Serve with a few twists of fresh ground black pepper and garnish with lemon zest.
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