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Gnocchi and Mushroom Saute
with leeks / zucchini

Active: 40 minTotal: 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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  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.

Make

  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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Reviews

This meal has 31 reviews

This was very labor intensive but worth it. The dish was a bit bland (I don't cook with salt as my husband doesn't like it). Once I salted it up (my husband did too), it really came to life. I will make this again.

By: Kimberly
Posted: Oct 15, 2019
Diet: Paleo

First cooksmarts recipe I tried. Instant favorite!

By: Ayla
Posted: Oct 09, 2019
Diet: Original

Made with pirogies. Really great quick combo.

By: Caitlin
Posted: Oct 03, 2019
Diet: Vegetarian

We loved it so much! Easy and delicious, something I would have never thought to make.

By: Phyllis
Posted: Sep 24, 2019
Diet: Original

Incredible. A hit with my whole family. My DH said it tastes like fall.

By: Ann
Posted: Sep 23, 2019
Diet: Vegetarian

Skipped the leeks. Skipped the pancetta, but grilled chicken Italian sausage on the side. Sauce came together nicely, mushrooms and squash were great with Costco cheese tortellini.

By: Alyssa
Posted: Sep 21, 2019
Diet: Original