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Pancetta Mushroom and Spinach Gnocchi served in a big bowl with so many yummies in the background!

Pancetta, Mushroom and Spinach Gnocchi


  • Author:
  • Prep Time: 10 min
  • Cook Time: 16 min
  • Total Time: 26 minutes
  • Yield: 1 pound Gnocchi
  • Category: Dinner

Description

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


Ingredients

Gnocchi

  • 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

Instructions

Gnocchi

  1. Make the gnocchi according to these directions here
  2. Set some water on to boil and salt it
  3. Heat a sauté pan on medium, I use a cast iron wok
  4. Add pancetta and sauté for 6 minutes or until meat has crisped up
  5. Remove pancetta and set aside
  6. Add oil, spinach and mushrooms and sauté for 5 minutes.  Right before the veggie is done, add the garlic
  7. Place veggies in a serving dish
  8. Cook gnocchi, it only takes 5 minutes if that, when it floats, fish out of water and place in a serving bowl
  9. Ladle some gnocchi on a plate
  10. Add spinach and mushroom mixture over the gnocchi
  11. Eat
  12. Smile
  13. Enjoy

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.

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 502
Close up of the New York cheesecake

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