Recipe of Award-winning Pancetta, Mushroom & Broccoli Gnocchi

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pancetta, mushroom & broccoli gnocchi. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pancetta, Mushroom & Broccoli Gnocchi is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Pancetta, Mushroom & Broccoli Gnocchi is something which I have loved my entire life.

Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Make a cut in the center of each mushroom stem down to the cap.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pancetta, mushroom & broccoli gnocchi using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pancetta, Mushroom & Broccoli Gnocchi:

1. Prepare 1 x shallot
2. Take 2 garlic cloves
3. Take Broccoli
4. Get Punnet mushrooms
5. Get Gnocchi (2 servings - approx 400g)
6. Take 60-75 g Pancetta - approx
7. Take 100 g creme fraiche
8. Get Parmesan
9. Make ready 2 tbsp oil
10. Make ready Pepper

Bring a large pot of water to the boil and cook the pappardelle according to the package directions. While the pasta is cooking, put a large skillet over medium-high heat. Stir the just-drained pasta into the sauce. Serve with parsley and fresh parmesan cheese.

Steps to make Pancetta, Mushroom & Broccoli Gnocchi:

1. 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.
2. 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.
3. Add 100ml boiling water and a generous crack of pepper. Leave to cook for 10 mins to allow it to reduce.
4. Add the creme fraiche and stir.
5. Add the gnocchi and stir to cover it all in the sauce. Add the broccoli. Heat for 1-2 mins until piping hot.
6. Serve and top with more pepper and Parmesan!

Stir the just-drained pasta into the sauce. Serve with parsley and fresh parmesan cheese. Remove with slotted spoon; drain on paper towel-lined plate. In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute.

So that’s going to wrap this up with this special food pancetta, mushroom & broccoli gnocchi recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!