Gnocchi and Mushroom Saute
with leeks / zucchini
This gnochi saute has layers of vegetables and aromatics that are tossed in a rich and creamy pan sauce (that is made without the addition of any actual cream).
Smarts: To make the saute, each element is added to one pan but requires a different amount of time to cook. For maximum flavor, take your time with each addition, letting the vegetables / aromatics brown and caramelize on the bottom of the pan.
Smarts: If you can't find gluten-free gnocchi, any gluten-free pasta will work.
Smarts: To make the saute, each element is added to one pan but requires a different amount of time to cook. For maximum flavor, take your time with each addition, letting the vegetables / aromatics brown and caramelize on the bottom of the pan.
Smarts: If you can't find gluten-free gnocchi, any gluten-free pasta will work.
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Cuisines
Ingredients
Gnocchi and Mushroom Saute:
- Pancetta - 6 oz , chopped
- Zucchini - 12 oz , chopped
- Leeks - 2 , chopped
- Mushrooms, any brown - 8 oz , sliced (look for pre-sliced)
- Gnocchi, gluten-free - 16 oz
- Flour, any gluten-free - 2 Tbsp (sub almond meal / flour)
- Italian seasoning - 1/2 tsp
- Stock, any type - 1 1/2 cups
- Lemon zest - 1 tsp
- Black pepper - 1/2 tsp
Prep
- Pancetta (if not pre-chopped) / Zucchini - (If prepping right before cooking, get water boiling for gnocchi before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Leeks / Mushrooms (if not pre-sliced) - Prep as directed. Store separately.
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Make
- Bring a large stock pot of salted water to boil. Add gnocchi and cook according to package directions. Drain.
- Heat a large saute pan over medium heat. Add pancetta and saute until crisp and golden, ~5 minutes. Transfer pancetta to a paper towel-lined plate.
- Drain off all but 1 Tbsp / 15 mL of oil from the pan or add a splash of oil if the pan looks dry.
- To heated pan, add mushrooms and saute until mushrooms are golden brown and dry, 5 to 6 minutes. (Note: Don’t rush this step. You want the mushrooms to be nicely browned to get maximum flavor in the sauce.)
- When mushrooms are nicely browned, add leeks and saute until leeks are starting to soften, ~3 minutes.
- Add zucchini with some salt and saute just to get the zucchini started cooking, ~2 minutes more.
- Stir in gluten-free flour / almond meal and Italian seasoning until no dry spots of flour remain.
- While stirring, slowly pour stock over vegetables. Bring sauce to a simmer and simmer until sauce is thick and creamy and zucchini is tender, 2 to 4 minutes.
- Remove pan from heat and stir in gnocchi. Season pasta with some salt.
- Transfer gnocchi to serving plates and top each portion with pancetta, lemon zest, and black pepper. Enjoy!
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