Gnocchi Skillet with Pancetta + Pesto

Active Time: 15 minutes

Total Time: 20 minutes

Why we love it:

Store bought gnocchi is simple to dress up and very quick cooking. This dish is one that’s easy enough for any weeknight but impressive enough for an occasion or company. Shop for it in the refrigerated section!

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Ingredients

¹⁄₂ teaspoon Kosher Salt (plus more for the pasta water)
¹⁄₂ pound Pancetta
¹⁄₂ teaspoon Extra Virgin Olive Oil
1 pound Cremini Mushrooms
1 Shallot
1 pound Gnocchi (some packages may be slightly different in size, it’s ok)
¹⁄₄ cup Pesto (buy it prepared - in a jar or refrigerated)
6 ounces Fresh Mozzarella (I used small Ciliegine)

Cooking Instructions

1. PREHEAT THE BROILER TO HIGH
2. PASTA WATER

Bring a large pot of salted water to a boil.
3. PANCETTA

Dice the pancetta into ½” cubes, or a little smaller. In a large flat-bottomed skillet or pan, heat the olive oil and add the pancetta and cook for about 4 minutes. Slice or quarter mushrooms and add to the pan. Keep sauteing and add a pinch of salt (less is more at first). Dice the shallot or slice into half-moons. Add to the pancetta and cook for another 2 - 4 minutes or until both are golden brown and shallot is soft.
4. GNOCCHI

Cook gnocchi for about 2 minutes in the water - don’t overcook or they will fall apart. Reserve about a ¼ cup of the cooking water and drain the gnocchi. Add them to the pan with the pancetta.
5. PESTO

Add the pesto to the pan and a few drizzles of the cooking water. Gently toss to combine and taste a little piece of mushroom or sauce to check for salt - the gnocchi brands will vary as will any prepared pesto. Add a little more if needed. Arrange in one layer.
6. MOZZARELLA + BROIL

*If you’d prefer, transfer to small ramekins or a casserole dish*

Break the mozzarella balls in ½ and scatter over the pan. Broil for 3 - 5 minutes or until the cheese melts and browns.
7. SERVING

Serve immediately. Leftovers will taste amazing but don’t look as nice.

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Substitutions

GLUTEN FREE:

use your fave GF pasta and cook according to package directions
DAIRY FREE:

omit the cheese, add DF cheese or not
COW DAIRY FREE:

add dollops of fresh goat cheese, soft sheep's feta, or other non-cow cheese, very flexible here. Or try buffalo mozzarella if that works for you
PORK FREE:

omit - or use turkey bacon. Or use ground beef/chicken. OR try broiling it all then topping it with smoked salmon (don’t broil that part)
PANCETTA:

you can use sliced bacon too
GNOCCHI:

use your favorite shaped pasta (dry or fresh), just cook until al dente before adding to the pan and consider adding more pesto and a little more cooking water to make a sauce, as other types of pasta will be drier than gnocchi
TORTELLINI:

gosh, wouldn’t that taste great!
PESTO:

make your own of course - or use a jar of pasta sauce, olive tapenade, or a sun-dried tomato spread
MUSHROOMS:

leave ‘em out! Add cauliflower florets, quartered brussels sprouts, or butternut squash cubes instead
KIDS CORNER:

kids will perhaps love gnocchi but without the sauce! Leave some to the side. My daughter loved the pancetta on the side and she’ll try mushrooms too. Add broccoli or cauliflower if those are familiar. Or cook a regular pasta in the same pot for them to have instead