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Gnocchi with Shiitakes, Pancetta & Roasted Garlic
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Gnocchi with Shiitakes, Pancetta & Roasted Garlic

Gnocchi with Shiitakes, Pancetta & Roasted Garlic

Ingredients

  • neutral oil
  • 4 ounces diced pancetta (bacon is cool too)
  • 10 ounces sliced shiitake mushrooms
  • 3 cloves garlic, minced
  • 1 1/2 cups whipping cream
  • 1 head roasted garlic, see recipe here
  • 4 ounces smoked gouda cheese, plus a few tablespoons for the top
  • 1/2 cup shredded parmesan, plus a few tablespoons for the top
  • 2 - 1 pound packs potato gnocchi

Directions

  1. Preheat oven to 350, and bring a pot of salt water to a boil
  2. Heat about a tablespoon of oil in a large pan and add the pancetta, cook until just beginning to get crispy, 3-4 minutes
  3. Add a bit more oil and then put in the shiitakes - stir well and let them get soft, maybe 5 minutes
  4. Add the minced garlic cloves, and when fragrant put in the whipping cream and the roasted garlic - stir though well, using back of spoon to mashed the roasted garlic a bit
  5. Add your gnocchi to the boiling water - when it floats, drain slightly and add to the pan
  6. Stir though and add the gouda and parmesan - continue stirring gently while it thicks
  7. When it’s beautifully creamy, put into a oven proof dish, and the remaining cheese and parsley - bake about 30 minutes or until gorgeous
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