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.
- 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
- 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!
It was so good! I used greek seasoning instead of Italian, bacon, added extra zest, and also added kale. I used bouillon cubes to make the stock, so I mixed the cube with some of the pasta water to make the stock.0 Helpful
Subbed mushroom ravioli for the tortellini, otherwise made it as in the recipe. Tasty on a rainy night and could be made again in the future if we want a quick, hearty meal.0 Helpful
Pretty good!! The sauce thickened with no problem for us. We would add 1.5 as many mushrooms because it wasn’t enough, and some white beans would have been a good addition to this as well.0 Helpful
Used bacon (I can never find pancetta) and used a sausage ravioli. So good!0 Helpful
I made this meal with a few tweaks because my daughter was recently put on a gluten and dairy free diet. When I have chicken and mushrooms I automatically want to have sage, and this recipe that called for the addition of wine to the sauce inspired me - https://www.simplyrecipes.com/recipes/chicken_breasts_with_mushroom_sage_sauce/. Served with a gluten free gnocchi pasta, used a splash of hazelnut milk for cream sauce effect. Wound up roasting the zucchini for zucchini chips because the kids like that. Kind of a mish mash when all was said and done, but we liked it.0 Helpful
Just ok, not outstanding. Easy meal though. Did bacon instead of pancetta. Family hated the zucchini.0 Helpful