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Gnocchi and Mushroom Saute
with leeks / zucchini

Active: 40 min Total: 40 min
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.


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


  1. 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)
  2. Leeks / Mushrooms (if not pre-sliced) - Prep as directed. Store separately.

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  1. Bring a large stock pot of salted water to boil. Add gnocchi and cook according to package directions. Drain.
  2. 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.
  3. Drain off all but 1 Tbsp / 15 mL of oil from the pan or add a splash of oil if the pan looks dry.
  4. 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.)
  5. When mushrooms are nicely browned, add leeks and saute until leeks are starting to soften, ~3 minutes.
  6. Add zucchini with some salt and saute just to get the zucchini started cooking, ~2 minutes more.
  7. Stir in gluten-free flour / almond meal and Italian seasoning until no dry spots of flour remain.
  8. 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.
  9. Remove pan from heat and stir in gnocchi. Season pasta with some salt.
  10. Transfer gnocchi to serving plates and top each portion with pancetta, lemon zest, and black pepper. Enjoy!



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