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Ingredients:
- 1 lb potato gnocchi
- 3 tbsp butter, divided
- 1 shallot, thinly sliced
- 4 oz pancetta, cubed (bacon is an excellent substitute)
- 1 cup mushrooms sliced: chestnut, cremini, shiitake, or any comparable mushroom or combination
- 1 cup baby spinach
- 2 tbsp olive oil, divided
- 3 cloves garlic, thinly sliced
- ½ cup finely grated parmesan cheese, divided
- Kosher salt
- Fresh ground pepper
Instructions:
- In a shallow saucepan, melt 1 tablespoon butter over medium heat. Add pancetta and shallots. Sauté for about 6-8 minutes until shallots are soft and translucent.
- Add another tablespoon of butter to the pan, then the mushrooms and 1⁄2 tsps of both salt and pepper. Sauté for another 4-5 minutes, until the mushrooms are fragrant and golden brown and most of the butter is absorbed. Add more butter or a splash of olive oil if needed.
- Add the garlic and sauté for another 1-2 minutes until fragrant and golden brown. Stir in the baby spinach and change heat to medium-low. Cover the pan and simmer for about 2 minutes. Remove from heat and let sit covered.
- Meanwhile, gently heat 1 tbsp of olive oil and 1 tbsp of butter in a cast-iron skillet over medium heat until the butter has melted. Add the gnocchi. Don’t overcrowd the pan – you want the gnocchi to be spread out in a single layer across the bottom of the pan. Cook for about 8-13 minutes, stirring every few minutes until crisped up to your liking.
- Once all the gnocchi has reached your ideal golden brown and crispness, turn down the heat to medium-low and add the saucepan mix to the gnocchi skillet. While mixing everything, slowly add ¼ cup of the grated parmesan. Salt and pepper to taste.
- Once everything is mixed well and hot, turn off the heat and divide into bowls. Serve with a slight drizzle of olive oil and a dusting of parmesan. Enjoy!