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Gnocchi with Cream Mushroom Pancetta Truffle Sauce
A classic Gnocchi dish with a creamy truffle sauce and salty pancetta. Recipe made by Nuovopasta.
Ingredients
1 Pack (9 oz.) Nuovo Pasta Classic Potato Gnocchi
1 oz. Light Cream Cheese
1 oz. Sour Cream
Salt and cracked black pepper to taste
½ fl. oz. Sabatino Black Truffle Oil
¼ Cup Pancetta, diced (traditionally made with guanciale, cured pork jowl, but use pancetta or uncured bacon if guanciale is not available)
24 oz. Parmesan Cheese Crisps
6 oz. Cremini Mushrooms
1 oz. Light Cream Cheese
1 oz. Sour Cream
Salt and cracked black pepper to taste
½ fl. oz. Sabatino Black Truffle Oil
¼ Cup Pancetta, diced (traditionally made with guanciale, cured pork jowl, but use pancetta or uncured bacon if guanciale is not available)
24 oz. Parmesan Cheese Crisps
6 oz. Cremini Mushrooms
Method
- Place oil and pancetta in a large sauté pan (11”) and cook over medium-low heat until just golden.
- Cut mushrooms into ¼” slices. Return pan used to cook gnocchi to medium-high heat and add 2 tsp. truffle olive oil. Add mushrooms and a pinch of salt to hot pan and stir occasionally until browned, 4-6 minutes.
- Add the sour cream and light cream cheese in the large sauté pan over medium-low heat.
- Bring to a simmer and cook for two minutes.
- Season with salt and pepper to taste.
- Add Parmesan Cheese Crisps and stir over very low heat until melted.
- Keep sauce warm while cooking gnocchi.
- Cook gnocchi separately in salted boiling water according to package directions.
- Drain gnocchi and place in a serving bowl.
- Spoon sauce on top, mix gently, sprinkle with grated Parmesan Cheese Crisps and Truffle Oil, and serve immediately.
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