Spinach Gnocchi Pancetta Beurre-Noisette with Chant

Name: Spinach Gnocchi Pancetta Beurre-Noisette with Chanterelles, Sage, Capers and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Idaho potatoes; Salt; 1 bunch spinach, cleaned; 3 cups all-purpose flour; 3 pounds pancetta, sliced; 2 pounds salted butter; 3 lemons, juiced; 1 cup reduced chicken stock; 3 Roma tomatoes, diced; 3 leeks, cleaned well and diced; 1/2 cup capers; 1 bunch fresh sage, chopped; 2 pounds chanterelle mushrooms; 1/4 cup brandy; 1 cup freshly grated Parmesan

Servings: persons

2 Idaho potatoes
Salt
1 bunch spinach, cleaned
3 cups all-purpose flour
3 pounds pancetta, sliced
2 pounds salted butter
3 lemons, juiced
1 cup reduced chicken stock
3 Roma tomatoes, diced
3 leeks, cleaned well and diced
1/2 cup capers
1 bunch fresh sage, chopped
2 pounds chanterelle mushrooms
1/4 cup brandy
1 cup freshly grated Parmesan

1
Peel potatoes and then boil them in plenty of salted water until just tender and falling apart.
2
Cool and the put potatoes through a ricer.
3
Blanch spinach and then puree it with a little bit of water.
4
Pour the puree on top of the riced potatoes.
5
Add 3 cups flour on top and carefully kneed the mixture until a soft ball is achieved.
6
Allow the dough to rest 20 to 30 minutes.
7
Cut into 12 equal portions and roll into the shape of a rope, approximately 1/2-inch in diameter.
8
Cut the rolled pasta into 1/2-inch dumplings.
9
Blanch the gnocchi in boiling salted water and then immediately shock the pasta in an ice water bath.
10
Render and crisp the pancetta in a large, deep saute pan and then reserve the meat and save the fat separately (save the fat for use in the turkey recipe).
11
When pancetta has cooled, dice it.
12
Wipe pan clean and then add 3/4 of the butter.
13
Melt butter over medium-high heat and continue cooking until the butter separates and begins to brown in tiny specks.
14
Add lemon juice, then reduced chicken stock, diced Roma tomatoes, diced leeks, capers and chopped sage.
15
Keep warm.
16
Saute the Chanterelle mushrooms in the remaining butter.
17
When mushrooms are tender, deglaze the pan with brandy.
18
Before serving, reheat the gnocchi in the warm sauce.
19
Toss gnocchi and sauce with mushrooms, diced pancetta, and Parmesan and serve.

2290

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 Idaho potatoes, Salt, 1 bunch spinach, cleaned, 3 cups all-purpose flour, and more.

Yes, Spinach Gnocchi Pancetta Beurre-Noisette with Chanterelles, Sage, Capers and Parmesan falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Spinach Gnocchi Pancetta Beurre-Noisette with Chanterelles, Sage, Capers and Parmesan

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions