Gnocchi with Pancetta, Mushroom and Spinach

Ingredients

1 pound Ricotta Gnocchi
Pancetta and Veggies
6 ounces pancetta (chopped)
1 tablespoons olive oil (if you don’t have enough grease from cooking the pancetta)
10 ounces baby portobello mushrooms (sliced)
5 ounces baby spinach
2 teaspoons garlic, chopped (or 2 cloves, crushed)

Directions

Make the Ricotta Gnocchi according to directions

Heat a saute© pan on medium; I use a cast iron wok. Add pancetta and saute© for 6 minutes or until the meat has crisped. Remove and set aside.

If there is a lot of grease from the pancetta, skip the oil, otherwise, add oil, spinach, and mushrooms and saute© for 5 minutes. Â Right before the veggie is done, add the garlic. Remove the pan from the heat.

By now the water is boiling. Carefully add the gnocchi to the boiling water. It only takes around 5 minutes. When the gnocchi floats to the top of the water, fish it out of water and add to a serving bowl. After all the gnocchi has cooked, drain any excess water from the gnocchi.

Transfer the gnocchi and pancetta to the pan with the vegetables and gently fold the ingredients together.