15-Minute Mushroom Pancetta Gnocchi
Creamy pillows of pasta that hint of mashed potatoes, earthy mushrooms and salty pancetta, swirled in a light and creamy sauce.
- 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.