Prepare your pesto by using a mortar and pestle. First combine the garlic and sea salt and grind to a paste. Then, add the spinach leaves, a few at a time, and grind using a circular motion until all the leaves have been crushed into small bits. Add slivered almonds and gently crush while working into a paste with the spinach and garlic. Next, add the grated Pecorino cheese and continue to grind into a paste. Finally, slowly drizzle in olive oil and work into the pesto with a spoon until it’s fully combined. Set pesto aside or in fridge while you prepare dumplings.
Cook dumplings according to package instructions in boiling water on the stove. Drain and set aside.
While dumplings are cooking, prepare crispy pancetta. Chop sliced pancetta and add to a nonstick pan then cook over medium heat for 4-5 minutes or until crispy. Remove from heat and set aside.
Add butter to non-stick pan and melt over medium heat. Add cooked dumplings and heat in pan for 2-3 minutes until they get some color. Remove from pan and set aside.
Place dumplings in serving bowl, add 1-2 Tablespoons of pesto and combine until mixed. Top with crispy pancetta and additional cheese, if desired!
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