Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pancetta, mushroom & broccoli gnocchi. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Pancetta, Mushroom & Broccoli Gnocchi is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Pancetta, Mushroom & Broccoli Gnocchi is something that I have loved my whole life. They are fine and they look wonderful.
Adam Swanson is cooking linguine again this week, with mushrooms, peas and pancetta, with a little special ingredient! Pancetta Stuffed Mushrooms are an appetizer that is simple but delicious! Alright guy, today I have to share the recipe for these Pancetta Stuffed Mushrooms with you.
To get started with this recipe, we must first prepare a few ingredients. You can cook pancetta, mushroom & broccoli gnocchi using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pancetta, Mushroom & Broccoli Gnocchi:
- Get 1 x shallot
- Get 2 garlic cloves
- Get Broccoli
- Make ready Punnet mushrooms
- Make ready Gnocchi (2 servings - approx 400g)
- Prepare 60-75 g Pancetta - approx
- Make ready 100 g creme fraiche
- Make ready Parmesan
- Make ready 2 tbsp oil
- Take Pepper
Serve these mushrooms as an hors d'oeuvre or as an accompaniment to a beef or veal roast. Recipe submitted by brettly. a beautiful rich mushroom confit with crispy panchetta served with thinly sliced ciabatta bread drizzled with olive oil. In a large skillet over high heat, brown the mushrooms and pancetta in the oil until the mushrooms are golden brown. The savory flavors of mushrooms and pancetta are complemented by Marsala, cream, and thyme in this garlic-toast topping.
Steps to make Pancetta, Mushroom & Broccoli Gnocchi:
- 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.
- 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.
- Add 100ml boiling water and a generous crack of pepper. Leave to cook for 10 mins to allow it to reduce.
- Add the creme fraiche and stir.
- Add the gnocchi and stir to cover it all in the sauce. Add the broccoli. Heat for 1-2 mins until piping hot.
- Serve and top with more pepper and Parmesan!
The combination is perfect for a cocktail party, or even lunch. Remove the pot from the heat; stir in the pancetta, mushrooms, butter, cheese and chives. Return the pancetta to the pan. Add the light soft cheese with garlic and herbs and stir to combine. When after comfort food, Italian cuisine does it best!
So that’s going to wrap it up with this special food pancetta, mushroom & broccoli gnocchi recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
