Gnocchi with exotic mushrooms & pancetta
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Serves:     people
Notes from Anna

Fresh gnocchi makes a delicious change from pasta. An quick and easy afterwork supper and a good source of B vitamins, antioxidants and minerals from the mushrooms. It literally takes minutes and it's a real crowd pleaser!



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  1. Bring a large pan of salted water to the boil.
  2. Wipe the mushrooms clean and cut the larger ones into 5mm thick slices. Wash and chop the parsley. Peel and bash the garlic clove.
  3. Warm the oil in a shallow pan. Add the garlic and cook for a few minutes until it turns golden brown. Add the diced pancetta and cook for 3-4 minutes stirring frequently.
  4. Add the mushrooms and parsley to the pan and season with a little sea salt. Cover the pan with a lid and cook over a low heat for 10 minutes.
  5. Add the gnocchi to the boiling water and cook according to packet instructions.
  6. Drain the gnocchi in a colander and transfer to the pan with the mushrooms. Stir well to combine, sprinkle with the grated parmesan and a good grinding of black pepper, and serve.

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