Creamy pillows of pasta that hint of mashed potatoes, earthy mushrooms and salty pancetta, swirled in a light and creamy sauce. Doesn’t that sound delicious? Want the recipe?
Gnocchi is one of those words that is commonly mispronounced. Like gyro, quinoa or acai berry, it can leave you tongue tied.
You may have trouble pronouncing it but gnocchi, pronounced nyawk-kee if you’re Italian, nok-ee if you’re from the good old USA, is delicious no matter how you say it.
This recipe is a quick dinner and easy to throw together last minute. A pasta dumpling typically made from potatoes, gnocchi can be served simply with olive oil and Parmesan cheese or partnered with a hearty meat sauce.
The best part about gnocchi is it takes just a few minutes to cook, a whole lot faster than traditional pasta.
For this recipe I paired the mini variety with a gourmet blend of cremini, shiitake and oyster mushrooms, leftover grilled chicken, salty pancetta bacon and finished it off in a cast-iron skillet with a light cream sauce and a sprinkle of Parmesan cheese. Delicious!
I think gnocchi would be just as tasty added to soups or paired with tomatoes and mozzarella in a summer salad.
Will you give gnocchi a try?
15-Minute Mushroom Pancetta Gnocchi
- 1 pound mini potato gnocchi
- 1/2 cup pancetta, cubed
- 4 ounces gourmet blend of cremini, shiitake and oyster mushrooms
- 1 cup chicken, grilled and chopped
- 1/2 cup Parmesan cheese
- 1/4 cup butter
- 1/4 cup cream
- Salt and pepper
- Cooks the gnocchi according to the package directions. Drain and set aside.
- In a cast-iron skillet sauté the mushrooms and pancetta until The mushrooms are softened and and the pancetta is crispy. Add in the butter, cream and Parmesan cheese and stir until creamy. Stir in the chicken and gnocchi and season with salt and pepper. Garnish with Parmesan cheese and serve.