Wild Mushroom and Pancetta Gnocchi
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!
/ serving 4 people
/ serving 4 people
2 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
1 punnet(s)
Chestnut Mushrooms
2 tbsp
Flat Leaf Parsley
2 unit(s)
Pancetta
(ContainsMustard)700 grams
Gnocchi
(ContainsGluten)1 unit(s)
Broccoli
1 pot(s)
Crème Fraîche
(ContainsMilk)4 tbsp
Parmesan Cheese
(ContainsMilk)
Peel and finely chop the shallots and the garlic. Clean the mushrooms(preferably by wiping with kitchen paper as this retains the flavour, but you can use water) and roughly chop. Finely chop the parsley.
Heat 1 tbsp of oil in a frying pan over a high heat. Add the mushrooms in small batches to make sure they go golden brown, then remove from the pan. Fry the pancetta in the (now empty) pan, until it has started to crisp up. Then add the chopped shallot and garlic and cook for a few more mins.
Return the mushrooms to the pan along with 200ml of water and a few grinds of pepper. Allow to simmer over medium heat for 8-10 mins until thickened. Meanwhile, bring a pot of water to the boil with 1/2 tsp of salt.
In another frying pan, heat 2 tbsp of oil on medium-high heat. When hot, add the gnocchi. Gently fry for 8 mins until it’s crispy around the edges. Remove from the heat. Meanwhile, cut the broccoli up into small florets. Plunge into the pot of boiling water for 3 mins, then remove, drain and keep to the side.
Stir the crème fraîche into the mushroom sauce. Add the gnocchi and the broccoli to the sauce and give it all a good stir. Taste for seasoning and add more salt and pepper as you wish.
Divide the gnocchi between your bowls and top with grated parmesan and the chopped parsley.