This pancetta mushroom and spinach gnocchi recipe is a favorite here at my house. My guests request it and I oblige them, so I can be the hero!
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I’ll state the obvious, but aren’t vacations the best thing ever?
This is the second year that Christopher and I took two weeks off in a row. I think (I hope!) one week vacations are a thing of the past for us.
One week is never enough. It always feels to me that I don’t truly relax until the 5th day. By then, you only have two days left.
*Dressed as Gandalf, standing on the bridge of Khazad-dûm, taking my staff and banging it on the bridge*
“NOT ENOUGH!”, I say.
Every year, we try to coordinate some of our vacation time to coincide with when our cousins are on vacation. Woohoo! We have so much fun with them. (And their dog, whom I adore.) We get to spend a couple of days at their house on the beach.
Here’s what we do: relax, drink, eat, walk the beach, drink, play many games, drink, eat and laugh. And not in that order.
Before we stayed with them in July, I asked them what they wanted me to bring for a meal. I texted them a few photos of some meals I could make.
They replied, “All of them.”
We were staying only two nights, mind you! Haha!
Since they wouldn’t narrow it down, I picked this pancetta spinach and mushroom gnocchi to bring as a main meal. Here’s what else I brought:
I brought one other recipe I haven’t published yet: New York cheese cake.
Plus, they cooked, too! So we had plenty to eat. And drink!
Here’s a photo that was taken while we were staying with them last year. It’s me in a grocery store, with a jaunty skunk dog toy on my head. Notice the chick behind me giving me the eye?
On to the Pancetta, Spinach and Mushroom Gnocchi Recipe
The ingredients: we have mushrooms, pancetta, spinach, ricotta cheese, flour and parmesan cheese.
Gnocchi is my Friend
First thing I do is make the gnocchi. I won’t go into that today, but you can see the recipe here. I set the gnocchi aside and put some water on to boil.
Next, I start on the rest of the recipe.
I put my wok on the stove, turn the heat on medium and add the pancetta. I let it sauté for 6 minutes, until the meat is crispy.
I remove the pancetta from the wok and set it aside. I add 3 tablespoons of olive oil to the pancetta fat and sauté the spinach and mushrooms. This makes a yummy ‘sauce’ for the gnocchi.
The veggies only take 5 minutes and right before they are done, I squeeze in 2 teaspoons of garlic paste.
Doesn’t that look good?
By now, the water is boiling so I salt it and add the gnocchi. You know each gnocchi is done when it floats to the top of the water. I take my hand strainer and fish out the finished gnocchi until all of them are cooked.
I place the little pillows of happiness in a serving bowl and ladle some veggies on top. The rest of the veggies, I place in a side bowl to add as needed!
Let’s see some gnocchi on a fork!
I hope you enjoyed this recipe. Believe me, when you make it, it will be a family favorite. It is so tasty!
Please feel free to leave me a gnocchi loving comment as well as Pin any photo to Pinterest and Yum the recipe to Yummly!
And as always, may all your dishes be delish!Print
This gnocchi dish is so delicious it will become a family favorite!
- 1 pound ricotta cheese, full fat
- 1 cup white flour
- 2 – 3 tablespoons parmesan cheese
- 1/4 teaspoon salt
- recipe here
Pancetta and Veggies
- 6 ounce package of chopped pancetta
- 1, 10 ounce package sliced portobello mushrooms
- 1, 5 ounce package baby spinach
- 3 tablespoons olive oil
- 2 teaspoons garlic paste, or 2 cloves, crushed
- Make the gnocchi according to these directions here
- Set some water on to boil and salt it
- Heat a sauté pan on medium, I use a cast iron wok
- Add pancetta and sauté for 6 minutes or until meat has crisped up
- Remove pancetta and set aside
- Add oil, spinach and mushrooms and sauté for 5 minutes. Right before the veggie is done, add the garlic
- Place veggies in a serving dish
- Cook gnocchi, it only takes 5 minutes if that, when it floats, fish out of water and place in a serving bowl
- Ladle some gnocchi on a plate
- Add spinach and mushroom mixture over the gnocchi
You can make this vegetarian by just omitting the pancetta! I will add 10 minutes to the time for how long it takes to make gnocchi.
- Serving Size: 1 1/2 cups
- Calories: 502