Gnocchetti with Pancetta, Chanterelles, and Mint Recipe

Name: Gnocchetti with Pancetta, Chanterelles, and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt and freshly ground pepper; 1/2 pound dried gnocchetti sardi; 3/4 pound fresh chanterelle mushrooms; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 pound pancetta, cut into small dice; 3 medium cloves garlic, thinly sliced; Pinch of chile flakes; 2 tablespoons fresh mint, chopped; 2 tablespoons fresh parsley, chopped; Parmigiano-Reggiano, for serving

Servings: persons

Kosher salt and freshly ground pepper
1/2 pound dried gnocchetti sardi
3/4 pound fresh chanterelle mushrooms
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound pancetta, cut into small dice
3 medium cloves garlic, thinly sliced
Pinch of chile flakes
2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped
Parmigiano-Reggiano, for serving

1
Bring a large pot of lightly salted water to a rolling boil.
2
Add the pasta and cook for about 12 minutes, or 1 minute less than the package directions.
3
While the pasta is cooking, clean the mushrooms and slice off the tough end of each stem.
4
Quarter large mushrooms and halve the others.
5
Any tiny chanterelles may be left whole.
6
Set aside.
7
Heat the olive oil in a saute pan over medium heat.
8
Add the pancetta and saute until some of the fat renders and the pancetta is golden, about 5 minutes.
9
You dont want it to become too crisp.
10
Add the mushrooms and saute for 5 to 6 minutes, stirring occasionally to prevent sticking.
11
When the mushrooms are golden, add the garlic and cook for 1 minute longer.
12
Add the chile flakes.
13
When the pasta is ready, drain and add to the mushroom-pancetta mixture, adding a couple of tablespoons of cooking water if the mixture seems dry.
14
Season with salt and pepper.
15
Add the mint and parsley and toss.
16
Tip into a serving bowl.
17
Drizzle with olive oil.
18
Using a vegetable peeler, shave a few large curls of Parmigiano-Reggiano on top.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt and freshly ground pepper, 1/2 pound dried gnocchetti sardi, 3/4 pound fresh chanterelle mushrooms, 2 tablespoons extra-virgin olive oil, plus more for drizzling, and more.

Yes, Gnocchetti with Pancetta, Chanterelles, and Mint falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gnocchetti with Pancetta, Chanterelles, and Mint

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