GO GO GNOCCHI
This recipe is one of two recipes that is my absolute go to meal if I want to eat something delicious, easy, carby, cheesy and more interesting; as much as I love a good ole mac ‘n’ cheese, which is an excellent go to if all you have in your house is pasta, cheddar, milk and flour!
Ever since I started making “Go go gnocchi” a few months ago, I have had so many questions about how to make it and I am always the over sharing type and want to feed you up as much as I feed up my family and I.
This is an absolutely great meal to make in large quantities for dinner parties or meals for the week!! At the end of this post I also recommend some gorgeous wines that go with the dish too.
Go go Gnocchi
Gnocchi is such an understated potato/pasta and when I tell my friends that you can make a gorgeous crunchy and creamy dish out of gnocchi they are like how??? “It always ends up a soggy potato dumpling”
Equipment: 1 large pan, 1 medium sized frying pan, 1 spatula/stirring spoon, chopping board, knife and a wine glass (with wine in it).
Ingredients: Generously serves 4 people.
Obviously you can change these up based on your preferences and amount of people you are cooking for.
2 x 500g packets of gnocchi
2 x punnets of chestnut mushrooms
1 red onion
2 cloves garlic
Two tablespoons of olive oil
175ml of water or 175ml of white wine (and a glass for yourself)
2 handfuls of frozen peas (optional)
300ml Creme Fraiche (half fat)
75g of parmesan or cheddar for a sweeter taste.
- Heat up a large non stick frying pan and when it is hot, dry fry the whole packet of pancetta (approx 7 mins).
- Meanwhile chop up the onion and the garlic into fine pieces and heat up the second frying pan with both tbsps of olive oil. Then add the onion into the same pan as the pancetta and give a good stir.
- Whilst the onion cooks in the smokey bacon flavours, prepare the mushrooms, to do this wipe the mushrooms with kitchen towel and chop into slices and when ready pop in with the onion and pancetta and leave to cook (approx 8 mins). *You can wash the mushrooms in water, but wiping with kitchen paper keeps the flavour.
- Whilst you’ve been doing step 3 your second pan should be sizzling hot – pop both packets of gnocchi into the pan and keep on a high heat, make sure to keep turning the gnocchi pieces gently to avoid burning. *If your pan isn’t big enough for 2 packets add it in batches.
- Once your mushrooms look browned add the garlic, after 1 minute add the 175ml of water or 175ml of wine, bring down to a medium – low heat and pop the lid on to leave the sauce to thicken (approx 10mins). In the last 2 minutes add your frozen peas.
- Meanwhile keep gently turning the gnocchi until light brown and start grating the parmesan into a bowl.
- Once pan fried gnocchi is ready add to the mushroom and pancetta sauce, give a good stir, bring down to a low heat and add the creme fraiche and remember to keep stirring. This is the part where you can season to taste with salt and pepper.
- Finally when you are ready to serve put half the bowl of parmesan into the sauce and stir, leaving a little to sprinkle on top. Then serve!
This seems like a complicated recipe but once you have the hang of this 2 pot gnocchi dish it is easy peasy! It is not the healthiest of meals but I find if you use minimal oil (dry fry), use half fat creme fraiche and if you add the frozen peas it adds something a little “healthy” to the meal!
Enjoy with a sprinkle of parmesan and a glass of white wine, I like it with a Viognier or a Chablis! However it does also go great with a red wine, I’d recommend Nero di Troia a delicious indulgence from Puglia.
Thank you for reading!
Love Natalie x