Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, pancetta, mushroom & broccoli gnocchi. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Reviews for: Photos of Penne with Pancetta and Mushrooms.
Pancetta, Mushroom & Broccoli Gnocchi is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Pancetta, Mushroom & Broccoli Gnocchi is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have pancetta, mushroom & broccoli gnocchi using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pancetta, Mushroom & Broccoli Gnocchi:
- Get 1 x shallot
- Get 2 garlic cloves
- Get Broccoli
- Prepare Punnet mushrooms
- Take Gnocchi (2 servings - approx 400g)
- Take 60-75 g Pancetta - approx
- Take 100 g creme fraiche
- Get Parmesan
- Prepare 2 tbsp oil
- Make ready Pepper
Cook the pancetta until crispy; add. Pancetta is an Italian type of bacon produced from pork belly which is seasoned and dry cured. Use it in recipes such as our spaghetti carbonara, or in a traditional Bolognese ragu. Add mushrooms; season with salt and pepper.
Steps to make Pancetta, Mushroom & Broccoli Gnocchi:
- Chop the broccoli into small florets and start to cook in a pan of boiling water. Add olive oil to a large frying pan along with the gnocchi. After 4-5 mins remove the broccoli and strain in a colander - leave it there for now. Continue to cook the gnocchi for 10-15 mins until it’s lightly browned. (I used gluten free and it took 15 mins but regular gnocchi browns quicker). Once cooked, remove onto a plate. Meanwhile, chop the shallot and mushrooms, peel the garlic.
- Using the same hot pan, add a little more oil followed by the shallot and pancetta. Cook on a medium heat for 5 mins. Add the mushrooms and cook for another 5 mins until browned. Crush the garlic, add to the mixture and cook for 2 more mins.
- Add 100ml boiling water and a generous crack of pepper. Leave to cook for 10 mins to allow it to reduce.
- Add the creme fraiche and stir.
- Add the gnocchi and stir to cover it all in the sauce. Add the broccoli. Heat for 1-2 mins until piping hot.
- Serve and top with more pepper and Parmesan!
Notes: Pancetta, an Italian bacon that is cured but not smoked, is available in well-stocked supermarkets and in specialty food stores. Remove from the heat and season with salt and pepper to taste. Cheese, Pancetta, Mushroom, and Herb Flatbread. Turkey Mushroom and Pancetta Risotto - A great way to use up that leftover Turkey! Add in the cooked mushrooms and pancetta and allow to heat through for a minute, then add in the parmesan.
So that’s going to wrap it up for this special food pancetta, mushroom & broccoli gnocchi recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
