Gnocchi with Pancetta

This gnocchi with pancetta recipe is a favorite here at my house. My guests request it and I oblige them. The gnocchi is soft and succulent and are complemented by the pancetta and veggies.

This recipe is such a stand out. Not only are the gnocchi incredibly tasty by themselves, but when you add the salty pancetta and well seasoned vegetables, you have a great meal.

I’ve served it at many parties and I’m always asked for the recipe. That’s what made me want to make it for the blog, so everyone, even people who haven’t been at one of my parties can enjoy it.

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Helpful tips

• You can use store bought gnocchi but it is so easy to make. Once you make your own, you’ll never go back to store bought again.
• You can save time and make the gnocchi the day before or even weeks ahead. Gnocchi freezes well and only takes 5 minutes to cook even out of the freezer.
• You don’t need a lot of water to cook gnocchi. I usually fill a stockpot with 3 – 4 inches of water.
• As you fish the gnocchi out of the water, add it to a bowl so you can drain it again of water before adding to the cooked vegetables.

How to make gnocchi with pancetta

Pre-step

Add three to four inches of water and salt to a medium stockpot and bring it to a boil.

Step one

Make the gnocchi and set place in the fridge until you’re ready to cook it.

Step two

Gather the ingredients – mushrooms, spinach, pancetta, and the gnocchi ingredients.

Step three

Heat your wok or sauté pan on medium and once it has heated up, add the pancetta and sauté for 6 minutes, until the meat is crispy.

Step four

Even though there will be fat from the pancetta, still add 3 tablespoons of olive oil. You do this for the sauce.

Add the spinach and mushrooms and sauté for 4 minutes. Add garlic paste and sauté for an additional minute.

Doesn’t that look good?

Step five

By now, the water is boiling so add the gnocchi. Once the gnocchi floats to the top of the water, it is done.

Take a hand strainer and fish out the gnocchi as they bob to the surface of the water until all of them are cooked.

Step five

Add the drained gnocchi to the wok and stir it into the vegetables to mix it together.

Step six

Either serve the gnocchi straight out of the wok or transfer it to a serving bowl as I do.

You will have extra vegetables. You can place that in a bowl as well as a side dish.

Let’s see some gnocchi on a fork!

It is so tasty.

I hope you enjoyed this gnocchi with pancetta recipe. Believe me, when you make it, it will be a family favorite.

Other things I’ve served with this meal

• Cucumber mint cosmo
• Baked Brie
• Chocolate, marshmallow pistachio cake
• Classic New York cheesecake

Please feel free to leave me a gnocchi loving comment!

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Gnocchi with Pancetta, Mushroom and Spinach

This gnocchi dish is so delicious it will become a family favorite!

5 from 4 votes

Print Pin Rate

Course: Dinner

Cuisine: Italian

Keyword: gnocchi with pancetta

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Servings: 6 cups

Calories: 528kcal

Author: Elaine Benoit

Ingredients

Gnocchi

• 1 pound ricotta cheese full fat
• 1 cup white flour
• 2 – 3 tablespoons parmesan cheese
• ¼ teaspoon salt
• 1 pound Gnocchi recipe here

Pancetta and Veggies

• 6 ounces pancetta chopped
• 10 ounces baby portobello mushrooms sliced
• 5 ounces baby spinach
• 3 tablespoons olive oil
• 2 teaspoons garlic paste or 2 cloves, crushed

Instructions

Gnocchi

• 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
• Eat
• Smile
• Enjoy

Equipment

wok

stockpot

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Notes

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.

Helpful tips

• You can use store bought gnocchi but it is so easy to make. Once you make your own, you’ll never go back to store bought again.
• You can save time and make the gnocchi the day before or even weeks ahead. Gnocchi freezes well and only takes 5 minutes to cook even out of the freezer.
• You don’t need a lot of water to cook gnocchi. I usually fill a stockpot with 3 – 4 inches of water.
• As you fish the gnocchi out of the water, add it to a bowl so you can drain it again of water before adding to the cooked vegetables.

Nutrition

Serving: 1.5cups | Calories: 528kcal | Carbohydrates: 48g | Protein: 18g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 628mg | Potassium: 468mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2560IU | Vitamin C: 7.2mg | Calcium: 201mg | Iron: 4.9mg

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