Take-out Tuesday, Gnocchi Florentine with Mushrooms & Pancetta

This recipe is a pleasant change from typical pasta bakes,

it calls for gnocchi,

which literally translates to “dough dumplings”

Gnocchi can be made from a variety of sources,

with one of the most common being potatoes

This is a simple dish of potato gnocchi,

with fresh mushrooms, spinach, pancetta and 2 kinds of cheese

You can make this earlier in the day

{or even the day before} and bake it later

Full of fresh vegetables and flavorful pancetta,

this creamy combination is comfort food at it’s best

I don’t have a lot of photos of the prep because,

ahem... HHjr was whipping this up for our dinner

The ingredients in the photo above are just suggestions,

I am not recommending particular brands

If you are watching your weight after the holidays,

there are easy substitutions in the notes section of the recipe

for lightening up this meal

Gnocchi Florentine with Mushrooms & Pancetta

A tasty change from traditional pasta, this potato gnocchi with spinach, mushrooms, pancetta and cheese is simple enough for weeknights or it can be an impressive special occasion meal
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 6


  • 32 oz. potato gnocchi
  • 10 oz. baby spinach leaves
  • 6 oz. pancetta
  • 8 oz. sliced mushrooms, like Baby Bella
  • 3 gloves garlic, minced
  • 4 Tbsp unsalted butter
  • 4 Tbsp all purpose flour
  • 3 cups milk
  • salt and pepper to taste
  • 1/8 tsp nutmeg
  • 1/2. cup freshly grated Parmesan cheese, divided
  • 4 oz. fresh mozzarella pearls or cheese, cut into cubes


  • Spray a large baking dish {2 quarts}
  • Cook gnocchi according to package directions in a large sauce pan, adding the spinach during the last 2 minutes. Drain gnocchi and spinach and return to pot
  • Saute pancetta in a skillet over medium heat, stirring occasionally until any fat has rendered and pancetta begins to crisp. Drain on paper towels
  • Put butter in skillet, turn to medium high and saute mushrooms until they release their moisture and turn golden. Reduce heat back to medium, add garlic and cook 1 minute.
  • Stir in flour, then add milk and cook, stirring, until sauce bubbles and thickens. Season with salt and pepper
  • Stir in most of Parmesan, reserving about 2 Tablespoons for final garnishing
  • Put gnocchi and spinach into prepared baking dish, add pancetta and mozzarella and toss to combine. Pour mushroom sauce over all, and fold ingredients to combine. Sprinkle with remaining Parmesan.
  • Dish can be refrigerated at this point for baking later
  • Bake uncovered at 400 degrees until golden and bubbly {bring to room temperature before baking if refrigerated}
  • Serves 6-8


Lightened up variations:
use low fat or skim milk
Eliminate the pancetta
Use part skim mozzarella or substitute low fat cottage cheese
Keyword baked gnocchi, do ahead, gnocchi, gnocchi casserole, Italian dinner, spinach and mushroom gnocchi

He used packaged fresh gnocchi from the grocery store,

but you can also make your own here


I will be joining these fabulous parties and blogs:

  Sundays on Silverado  Love Your Creativity  Over the Moon

Between Naps on the Porch,  Celebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

 Tasty Tuesday   Oh My Heartsie Girl Turn About Tuesday 

 Full Plate Thursday  Centerpiece Wednesday  Creatively Crafty

Thursday Favorite Things    Creative Cumpulsions Friday with Friends

22 Responses to “Take-out Tuesday, Gnocchi Florentine with Mushrooms & Pancetta”
  1. Jenna, I love gnocchi as this looks so very good. How wonderful that you have a resident chef. Happy Tuesday!

  2. My cousin likes gnocci a lot — I’m sending this to her!

  3. Perfect for a cold winter’s night!

  4. Mary says:

    Delicious comfort food Jenna! Aren’t you lucky too that your son likes to cook?!

  5. I keep thinking I need to make something with gnocchi… I know I’d love this:@)

  6. I want some of that!!! Looks so yummy! Hugs and blessings, Cindy

  7. Kitty says:

    Mmmmm this sounds heavenly, Jenna! I bought some frozen gnocchi from Aldi that were shaped into stars and trees, and used some in a soup that I made, but I have some leftover. Thanks for the idea! Happy New Year!

  8. Cyndi Raine says:

    Sounds really good. Yum!

  9. Nancy says:

    Does he do guest appearances… like say at my house here in AZ?
    Looks delish!

  10. The gnocchi combined with the mushrooms and spinach sound terrific.

  11. asamryfhpl says:

    Made this tonight, minus the pancetta. Love, love, loved it! Trying to send you a picture. RTR

Leave a Reply

%d bloggers like this: