You need to eat





SHITAKE MUSHROOM & PANCETTA GNOCCHI

SHITAKE MUSHROOM & PANCETTA GNOCCHI

I was walking through the grocery store and there were shitake mushrooms staring at me and I knew right away what I was going to make with them. This is a great way to use up extra mashed potatoes or potatoes starting to grow sprouts in the cupboard. These plump little dumplings are perfect for a cold winter day...rich and hearty!

Here's what you'll need

SHITAKE MUSHROOM & PANCETTA GNOCCHI

  • 1 pound russet baking potatoes
  • 1 cup flour (have a bit extra on hand in case you need it)
  • 1 shallot (finely chopped)
  • 1 cup shitake mushrooms (or other kind will work)
  • ¼ cup pancetta (diced)
  • 2 cloves garlic (mashed into a paste)
  • ½ cup white wine
  • 1 cup cream
  • ½ lemon (juice and zest)
  • salt and pepper
GNOCHI
  1. sprinkle a baking tray with some salt and place raw potatoes...be sure to prick them a few times with a fork

  2. SHITAKE MUSHROOM & PANCETTA GNOCCHI


  3. bake them off in a 350° oven until cooked all the way through...about an hour

  4. once they're cool enough to handle, cut the potatoes in half and scoop out the innards

  5. mash up well and season

  6. add the flour to the potatoes

  7. knead until a dough forms, adding flour as you need

  8. make yourself a trial dumpling and pop it into salted, boiling water...this is an important step to make sure you have good consistency, texture and flavour

  9. roll out the dough into a "snake" shape and start chopping at it

  10. SHITAKE MUSHROOM & PANCETTA GNOCCHI


  11. gently roll each dumpling in your hand to smooth out the edges and roll them over a fork to give you those sauce-grabbing grooves

THE SAUCE
  1. sautee pancetta until slightly crisp

  2. add sliced shitake mushrooms until browned

  3. toss in finely chopped shallots and garlic

  4. pour in white wine, season and reduce until almost gone

  5. SHITAKE MUSHROOM & PANCETTA GNOCCHI


  6. remove from the heat and add cream, lemon zest and juice

  7. boil up gnochi until they float...usually a few minutes at the most

  8. SHITAKE MUSHROOM & PANCETTA GNOCCHI


  9. scoop them out of the water and directly into the sauce and toss well

  10. done!

Search categories

Grains Pasta 2-Bite Snacks Eggs Game Sauces & Dips Chicken Sauces & Dips Grilling Sides Vegetarian Salads Sweets Starters Potatoes Beef On Bread Cheese Pork Lamb Seafood Eating in the World Breakfast