This Mushroom Florentine Gnocchi is the ultimate in fall comfort food!
The chillier temps of fall are here guys, and one of my favorite things about fall is comfort food. Who’s with me?
I know, I know. Comfort food is not usually the healthiest, but I know one thing for sure, it’s ALWAYS the most delicious! And this Mushroom Florentine Gnocchi is no exception.
Light, plump and tender gnocchi nestled in a rich and creamy cheese sauce with pancetta, baby bella mushrooms and spinach. And if you guys are in search of the perfect Meatless Monday meal, just omit the pancetta. Sounds good, yes? And see how I added all those veggies up in there? I figured if we were going to indulge we needed to make ourselves feel a bit better by adding our daily dose of veggies. Fist bump! I don’t know about you folks, but I’m feeling better about indulging already.
Consider this dish a grown-up version of mac and cheese. Perfect for a cozy date night at home in front of the fire with a glass of wine, pj’s and fuzzy slippers! Enjoy!
- 2 16- oz. packages potato gnocchi I use DeLallo's 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
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 pancetta and 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.