Description
As the temperatures continue to drop, get cozy with a big pan of this creamy mushroom Florentine with gnocchi.
Ingredients
Scale
- 2 16- oz. packages potato gnocchi
- 10 oz. baby spinach leaves
- 6 oz. pancetta (diced)
- 8 oz. baby bella mushrooms (sliced)
- 3 cloves garlic (minced)
- 4 Tbsp. unsalted butter
- 4 Tbsp. all-purpose flour
- 3 cups milk
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. nutmeg
- 1/2 cup grated parmesan cheese (divided)
- 4 oz. fresh mozzarella (cut into large cubes)
Instructions
- Preheat oven to 400 degrees. Spray a 2 quart baking dish with nonstick cooking spray. Set aside.
- In a large pot, cook gnocchi according to package directions adding spinach leaves for the last minute of cooking. Drain and then return to pot.
- In a large saucepan, cook pancetta over medium heat until browned and the fat has rendered, about 8-10 minutes. Remove from pan with slotted spoon to a paper towel-lined plate.
- To the fat left in the pan, add butter and mushrooms and cook until softened, about 5-7 minutes. Add garlic and continue to cook for 1 minute. Stir in flour to combine and cook for 1 minute. Slowly whisk in milk and cook until mixture thickens and begins to bubble. Season with salt, pepper and nutmeg. Stir in all but 2 tablespoons of parmesan cheese. Pour over gnocchi and spinach mixture. Add fresh mozzarella. Stir gently until well combined. Transfer to prepared baking dish. Sprinkle with remaining parmesan cheese.
- Bake for 25 minutes until golden and bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main