Recipe

Ingredients
1 package of 500 g of Valli traditional potato gnocchi

1 175 g package of diced cooked pancetta

1/3 cup melted garlic butter

2 cups broccoli, cut into small florets

1/2 cup grated Parmesan cheese

12 cherry tomatoes cut in half (optional)

Preparation
1. Preheat barbecue to medium-high (about 220°C – 425°F).

2. In a saucepan of boiling water, cook gnocchi for 1 minute, until they rise to the surface. Drain.

3. In a bowl, toss gnocchi with pancetta, garlic butter, broccoli, Parmesan and, if desired, cherry tomatoes. Season with salt and pepper.

4. In the center of a large sheet of aluminum foil, place the mixture. Fold the foil over to form an airtight wrapper.

5. Turn off the burners on one side of the barbecue. Place the foil on the grill over the turned-off burners for indirect cooking. Close the lid and cook for 7 to 10 minutes.