One-Pan Creamy Mushroom and Pancetta Gnocchi 28ouncepotato gnocchi 8ouncerolled pancetta, cut into 1/4-inch cubes 16ouncecremini mushrooms, sliced 4clovegarlic, finely chopped 2cupchicken stock 1cupheavy cream 1cupParmigiano-Reggiano cheese, freshly grated 1fresh parsley, chopped 1salt and fresh black pepper 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. 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. 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. 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. 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. Finish with plenty of freshly cracked black pepper and chopped fresh parsley. Serve hot right out of the pan.