One-Pan Creamy Mushroom and Pancetta Gnocchi
Added by @janzik
One-Pan Creamy Mushroom and Pancetta Gnocchi
Serves
4
Ingredients
- •28 oz potato gnocchi
- •8 oz rolled pancetta, cut into 1/4-inch cubes
- •16 oz cremini mushrooms, sliced
- •4 clove garlic, finely chopped
- •2 cup chicken stock
- •1 cup heavy cream
- •1 cup Parmigiano-Reggiano cheese, freshly grated
- •1 ea fresh parsley, chopped
- •1 ea salt and fresh black pepper
Steps
- 1
Place the hand-cut pancetta into a cold, large deep skillet or Dutch oven over medium heat. Cook until the fat renders completely and the pieces turn golden and crispy (about 6 to 8 minutes). Use a slotted spoon to transfer the crispy bits to a plate, leaving the fat in the pan.
- 2
Increase the heat to medium-high. Add all the sliced mushrooms into the hot pancetta fat. Sauté for 5 minutes without stirring too much until they turn deep golden-brown. Stir in the garlic and cook for 1 more minute until fragrant.
- 3
Push the mushrooms to the edges of the pan to clear the center. Add the gnocchi directly into the skillet. Pan-fry them in the remaining fat for 3 to 4 minutes, tossing occasionally, until they start to get a light golden crust.
- 4
Pour in the chicken stock and heavy cream. Stir thoroughly, making sure to scrape up the savory bits stuck to the bottom of the pan. Bring to a gentle simmer, cover with a lid, and let it cook for 4 minutes until the gnocchi are tender.
- 5
Remove the lid and turn off the heat. Stir in the grated cheese and toss the crispy pancetta back in. Stir continuously for one minute until the cheese melts into a rich, glossy coating.
- 6
Finish with plenty of freshly cracked black pepper and chopped fresh parsley. Serve hot right out of the pan.
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