|

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.

A fork with the gnocchi on it held over the bowl with more veggies in the background

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.

Save This Recipe form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

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.
A brown rimmed bowl with gnocchi, spinach and pancetta and a spoon
Photo Credit: Dishes Delish.

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.

A pan of uncooked gnocchi

Step two

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

Sliced mushrooms, pancetta, spinach, ricotta, flour and parmesan cheese on a table

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.

Spinach, pancetta and mushrooms sautéed in a red wok with a spatula in it

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.

A white bowl with the gnocchi dish in it with a plate with the vegetable in it along with a salad and wine

Let’s see some gnocchi on a fork!

A fork with the gnocchi on it held over the bowl with more veggies in the background

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

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A white bowl with the gnocchi dish in it with a plate with the vegetable in - square

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

Ingredients

Gnocchi

  • 1 pound ricotta cheese full fat
  • 1 cup white flour
  • 2 – 3 tablespoons parmesan cheese
  • 1/4 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

See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

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
Get new recipes in your inbox!Click here! to sign up for our newsletter
Website | + posts

From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

Similar Posts

20 Comments

  1. This looks wonderful! I haven’t had gnocchi in ages but I’m craving it after seeing this dish. Sounds like such a fun summer with the family 🙂

  2. I can see why this is a favourite in your house, it sounds simply delicious especially if made with homemade gnocchi, love it!

  3. You are so funny, I can’t decide which to comment on but I do love the chick giving you a “that chick is nuts” look!! I have never made gnocchi. Why? I do not know! I must change that!

  4. This dish is ABSOLUTELY GORGEOUS!! Love this flavor combo – the pancetta just puts it over the top. YUM!

  5. Mmmm! Such a nice gnocchi recipe Lainey! They’re my friends too although I have yet to try and make them myself… Love the picture with the skunk toy 🙂

  6. We made this (with storebought gnocchi) and it was soooo good!! Definitely adding this one to the regular rotation. Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating