Ocean Clams and Gnocchi with Pancetta Gorgonzola Sauce

Yield: 16 first-course, 8 main course servings

2 15-oz. cans Sea Watch Whole Ocean Clams
1⁄2 cup reserved clam juice
Sauce:
8 oz. pancetta, diced, (or 1⁄4 -inch thick-sliced bacon, diced)
1 cup heavy cream
3⁄4 cup Gorgonzola cheese (about 3 oz.), cubed
2 lbs. gnocchi, prepared
1⁄4 cup fresh parsley, chopped

1. Drain clams, reserving 1⁄2 cup of the liquid. Pat dry with paper towels. Reserve.
2. Cook bacon in a large skillet over medium- high heat until crisp. Remove with a slotted spoon and set aside, reserving 1 Tbsp. of fat.
3. Add cream and reserved clam juice to skillet and, whisking, bring to a boil over medium heat. Reduce by about a third, until slightly thickened. Reduce heat.
4. Add Gorgonzola, whisking until melted. Keep warm.
5. Just before serving, bring sauce back to a simmer. Add clams and bacon and toss just long enough to heat through.
6. Cook prepared gnocchi in large pot of boiling salted water in batches until gnocchi are tender and rise to surface, about 5 minutes. Using slotted spoon, transfer cooked gnocchi to skillet and toss to coat with sauce. Transfer to platter. Sprinkle with parsley. Serve immediately.

Submitted by Sea Watch International