Cake, Batter, and Bowl

Gnocchi with Pancetta, Mushrooms, and Gruyere

Main Dishes

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

Ingredients:
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

Directions:
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

Chicken Salsa Quesadillas

I hope everyone had a wonderful Christmas! I’m in the lobby of the Bright Angel lodge at the Grand Canyon right now sitting next to the fireplace, drinking hot chocolate, and taking advantage of the free internet! Apolinaras and my brother Richard braved a snow and...

Soba Noodles with Eggplant, Snow Peas, and Tofu

We’ve been so busy lately that I’ve baked more “emergency” frozen pizzas for dinner than I’d care to admit. I have managed to whip up some soba noodles a couple of times though. They’re so quick and tasty, and there’s nothing better than a one pot meal. For this...

Quinoa with Chickpeas, Asparagus, and Lemon Goat Cheese Dressing

I actually jogged outside today with shorts and a tank top on – yay for nicer weather! Spring is almost here and I’m so ready for this season’s fresh produce. I actually couldn’t wait any longer and spontaneously grabbed a huge bunch of asparagus the other weekend. It...

Crab Topped Mahi Mahi with a Lemon Sauce over Brussels Sprouts

Apolinaras recently sold one of his business ventures so I decided to whip up a celebratory meal with several of our favorite splurge ingredients – lump crabmeat and wild Mahi Mahi fillets! I made a crab cake mixture and piled it high atop the fish. Apolinaras loves...

Light Pesto Lasagna with Chicken and Spinach

After college graduation, I backpacked through Europe with my friend Britt. One of the highlights of our trip was hiking through the olive orchards and vineyards of the Cinque Terre, a gorgeous section of cliffs in the Italian Riveria. My favorite meal there was an...

Mediterranean Portobello Mushroom and Eggplant Stacks

Although I make vegetarian meals a couple times a week, it’s usually because I’m feeling too lazy to really cook. I often whip up simple meals like pizza, tofu fried rice, or breakfast for dinner when I’m super busy, but I rarely put extra effort into making really...

Basil Quinoa with Chicken, Eggplant, Zucchini, and Sun Dried Tomatoes

Apolinaras has quite the green thumb. Our apartment has a Juliet balcony, which is basically a huge sliding glass door that opens to umm, the bars of the balcony like this one. So as you can imagine, there's really not much room for plants, but Apolinaras is quite the...

BBQ Chicken and Cheddar Baked Potatoes with Corn and Roasted Red Peppers

I’ve been unable to stop smiling lately. I just feel like we have so much to look forward to - we’re moving next week into a more spacious apartment and will finally have a grown up master suite with a walk-in closet. I’m already itching to organize our new kitchen...