Gnocchi Alla Panna Recipe
light potato gnocchi tossed lightly with cream, pancetta, mushrooms and peas
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 4-5 minutes.
- 3
Combine Ingredients
Add the cooked gnocchi and frozen peas to the skillet. Pour in the heavy cream, and stir gently to combine. Let simmer for 2-3 minutes until heated through.
- 4
Finish the Dish
Season with salt and black pepper to taste. Remove from heat and stir in grated Parmesan cheese.
- 5
Serve
Serve hot, garnished with extra Parmesan cheese if desired.
