Gnocchi with Pancetta, Mushrooms, and Gruyere

Apolinaras and I finally checked out Foundry on Elm, a newish hot spot in our neighborhood, on one of our recent date nights. It was packed on the Tuesday evening we went and we could see why after we tried the creative cocktails. Mine was called the Bee’s Knees and was a mix of gin, lemon, and honey syrup – yum! Most of the food was pretty tasty as well, and I especially savored every bite of the spaetzle, which was mixed with ham, exotic mushrooms, hazelnuts, and aged Comté. I actually wanted to recreate this dish at home and couldn’t believe it when Deb from Smitten Kitchen posted about how to make spaetzle the very next day!

Unfortunately, I haven’t gotten around to trying the recipe yet, but I did take inspiration from our meal and used some gnocchi from Trader Joe’s to whip up this super quick weeknight dinner. I mixed the gnocchi with pancetta, mushrooms, garlic, gruyere, and walnuts. This came together in just 20 minutes and we really enjoyed it. In fact, we had a little scuffle over who got the leftovers the next day for lunch!

Gnocchi with Pancetta, Mushrooms, and Gruyere
Printable Recipe

1 17.6-ounce package whole wheat potato gnocchi from Trader Joe’s
1 4-ounce package pancetta
16 ounces fresh mushrooms, sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
1 cup freshly grated gruyere cheese
1 cup toasted chopped walnuts
3/4 teaspoon salt

Prepare gnocchi according to package directions and drain.

Place pancetta in a large nonstick skillet and sauté for 4 to 5 minutes or until browned. Place pancetta in a small bowl and add mushrooms to the pan; sauté 5 to 7 minutes or until tender. Add garlic and sauté 1 additional minute. Add mushrooms to the bowl with the pancetta. Place olive oil and butter in the skillet and sauté gnocchi for 3 minutes. Mix in pancetta and mushrooms, gruyere cheese, walnuts, and salt and stir until cheese is melted. Makes 4 servings.

Nutrition: 728 calories, 44.2g fat, 4.6g fiber, 25.3g protein per serving
Cost: $2.73 per serving

19 Responses to Gnocchi with Pancetta, Mushrooms, and Gruyere

  1. Yum. That looks fantsatic! I’ve been waiting to make gnocchi for awhile since I needed a potato ricer and FINALLY got one for my birthday. I love the sound of the pairing with pancetta, mushrooms, and gruyere and may have to try this!

  2. I have a bag of frozen gnocchi from Trader Joe’s, and have been debating how to prepare them…well, you just got me out of this matter…looks delicious with the pancetta, mushrooms and cheese. Hope you are having a great week Kerstin :-)

  3. This looks fantastic! I have some gruyere to use up and I’m *supposed* to be making gnocchi for my 30×30 list one of these days, so maybe I will do it sooner rather than later and use this recipe!

  4. I love meals like that! Actually have had “make gnocchi” on the list for the past few weekends. Maybe this one will be it. And now I’m adding spaetzle to the list. Haven’t had it in a while but it’s SO good. Thanks for the reminder :)

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