15 Minute Trader Joe's Gnocchi Boscaiola
Gnocchi Boscaiola, inspired by the rustic style of a woodsman pasta, combines the hearty flavors of mushrooms and pancetta with gnocchi, all enrobed in a smooth sauce of garlic, herbs, and cream. This dish offers an irresistible mix of earthy, smoky, and creamy tastes that's simply unparalleled in deliciousness!
Ingredients
- 1 tbsp Olive Oil
- 4 oz Diced Pancetta
- 4 oz Sliced Shiitake Mushrooms
- 1 medium Shallot
- 2 cloves finely diced garlic or use the frozen cubes
- 1 tsp Trader Joe's Aglio Olio Seasoning
- 500 gram Potato Gnocchi 1 package
- 1 cup Peas Frozen or fresh but cook the fresh ones first
- 1 bunch Asparagus trimmed and cut into 1" lengths
- 1 bag Trader Joe's Baby Spinach
- ⅓ cup Heavy Cream
- ⅓ cup grated Parmesan Cheese
- chopped herbs basil, parsley or chives. Optional
Instructions
- Bring a large saucepan of salted water to the boil over high heat
- Meanwhile, heat oil in a large frying pan over medium-high heat. Cook pancetta, stirring, for 2 minutes. Add mushroom. Cook, stirring for 3 minutes or until golden. Add shallots and garlic. Cook, stirring for 2 minutes. Transfer to a large bowl. Return pan to heat. Add a splash of oil
- Cook gnocchi in boiling water for a couple of minutes or until gnocchi float to the surface of water. Using a slotted spoon, transfer gnocchi to empty frying pan. Cook, shaking pan occasionally, for 3 to 4 minutes or until gnocchi are golden.
- Return pancetta mixture to pan. Add peas and asparagus. Cook for five minutes stiring.
- Add cream, parmesan and spinach. Season with salt and pepper and Aglio Olio.
- Cook, stirring, for 2 minutes or unti the spinach is wilted and sauce is heated through.
- Serve topped with extra parmesan and optional herbs and more Aglio Olio.