Take-out Tuesday, Gnocchi Florentine with Mushrooms & Pancetta

the Painted Apron

5 years ago

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

Course Main Course, Side Dish

Cuisine American, Italian

Keyword baked gnocchi, do ahead, gnocchi, gnocchi casserole, Italian dinner, spinach and mushroom gnocchi

Prep Time 30

Cook Time 30

Servings 6

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