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Italian Recipes
Pancetta Gnocchi

Pancetta Gnocchi

with a Chestnut Mushroom Sauce

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3.4 / 4 Ratingout of 1009 ratings
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We think that crispy pan-fried gnocchi with crème fraîche is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by ‘meaty’ chestnut mushrooms, tasty broccoli, cheese and flat leaf parsley. We think we’ve made our own delicacy with this twist on a classic Italian dish!

Preparation Time30 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 punnet(s)

Chestnut Mushrooms

1 unit(s)


350 grams



1 pack(s)

Pancetta Lardons

½ pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

¾ pack(s)

Crème Fraîche


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2393 kJ
Energy (kcal)572 kcal
Fat25.0 g
of which saturates11.0 g
Carbohydrate68 g
of which sugars6.0 g
Protein23 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 100°C. Put a large saucepan of water with a pinch of salt on to boil for the broccoli. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Slice each mushroom into about four pieces. Chop the broccoli into florets (little trees!).

Cook Broccoli
Cook Broccoli

Add the broccoli to the pan of boiling water and simmer until just cooked, 3-4 mins. Once cooked, drain in a colander and keep to the side. TIP: Don't worry about it going cold, it will be warmed up in the sauce later!

Cook the Gnocchi
Cook the Gnocchi

Meanwhile, heat a glug of oil in a large frying pan over medium-high heat. Once hot, add the gnocchi and fry until crispy around the edges, about 8 mins. TIP: Cook the gnocchi in batches if your frying pan is not big enough to cook it all in a single layer (you want it brown and crispy). Once cooked, transfer the gnocchi to a lined baking tray and place on the middle shelf of your oven to keep warm. Keep the pan!

Start the Sauce
Start the Sauce

Heat another splash of oil in your now empty frying pan over high heat. Add the shallot and pancetta and cook, stirring, until the pancetta has browned and the shallot is soft , 4 mins. Add the mushrooms and fry until they are soft and browned, 5 mins. Finally, add the garlic, stir together and cook for 1 minute more.


Add the water (see ingredients for amount) and a pinch of pepper to your frying pan. Allow to simmer over medium heat until the water has reduced, 8-10 mins.

Finish Up
Finish Up

Once reduced, stir the crème fraîche into the sauce. Add in the gnocchi and broccoli and give it all a good stir, making sure everything is nicely warmed through. Taste for seasoning and add some salt and pepper if necessary. Divide the gnocchi between your bowls, sprinkle over the cheese and top with parsley. Enjoy!


Look at what you’ve created! Feels good, doesn’t it? Did you know, when you accomplish a task, your brain gets a little boost? The pride you’re feeling is a direct result of that. Now grab a fork and enjoy!