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
Ingredients
- 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
Instructions
- 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
Notes
He used packaged fresh gnocchi from the grocery store,
but you can also make your own here
Enjoy!
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
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Jenna, I love gnocchi as this looks so very good. How wonderful that you have a resident chef. Happy Tuesday!
thanks Pam, I am spoiled for sure!
My cousin likes gnocci a lot — I’m sending this to her!
thanks Jeanie!
Perfect for a cold winter’s night!
Yes, definitely comfort food!
Delicious comfort food Jenna! Aren’t you lucky too that your son likes to cook?!
YES! He has been on vacation this week, and I feel like I’m at a resort with the dinners he’s been making!
I keep thinking I need to make something with gnocchi… I know I’d love this:@)
It’s a great one dish meal 🙂
I want some of that!!! Looks so yummy! Hugs and blessings, Cindy
ha ha, thanks Cindy!
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!
Oh how fun to find shapes! Thanks Kitty!
Sounds really good. Yum!
thanks Cyndi, gnocchi is a nice change from pasta~
Does he do guest appearances… like say at my house here in AZ?
Looks delish!
😂 He has been on vacation and so has been playing a lot in the kitchen, always whipping up something wonderful!
The gnocchi combined with the mushrooms and spinach sound terrific.
Thanks Karen, it is so good!
Made this tonight, minus the pancetta. Love, love, loved it! Trying to send you a picture. RTR
thanks so much Alan! I love the feedback, and your photo was great!