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
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
Lightened up variations:
use low fat or skim milk
Eliminate the pancetta
Use part skim mozzarella or substitute low fat cottage cheese