Ingredients Jump to Instructions ↓

  1. 3 ounces pancetta or bacon, finely chopped

  2. 2 cups sliced fresh mushrooms

  3. 1/ 2 cup pine nuts

  4. 1 tablespoon butter or margarine

  5. 1 1/2 cups whipping cream

  6. 1/4 teaspoon coarsely ground black pepper

  7. 2 medium tomatoes or 4 plum tomatoes, peeled, seeded, and chopped (about 1 3/4 cups)

  8. 1 16-ounce package potato gnocchi

  9. 1/2 cup freshly grated Parmesan cheese Coarsely ground black pepper Freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Method : In a large skillet cook and stir pancetta just until golden brown. Remove from skillet; drain off fat. In the same skillet cook mushrooms and pine nuts in hot butter until mushrooms are tender and pine nuts are golden brown. Return pancetta to skillet. Stir in whipping cream and the 1/4 teaspoon pepper. Bring to boiling; reduce heat. Boil gently, uncovered, over medium heat about 7 minutes or until mixture thickens slightly. Stir in chopped tomatoes. Meanwhile, cook gnocchi according to package directions. Toss hot cooked gnocchi with the 1/2 cup Parmesan cheese. Add to tomato mixture; toss lightly to coat. If desired, sprinkle with additional pepper and Parmesan cheese.


Send feedback