First of all, this recipe will work absolutely fine with normal potato gnocchi, but saying that if you have never tried bread gnocchi you really should give it a try.
Mushrooms and Pancetta are truly a match made in heaven. I used chestnut mushrooms but you could use normal button mushrooms or even better some assorted fresh wild mushrooms, it really is up to you.
For the sauce
200g Pancetta, chopped into dice
2 Garlic cloves, sliced
300g Mushrooms of your choice
Juice 1 Lemon
Flat leaf Parsley, chopped
Parmesan, freshly grated
(1). Make your gnocchi and cook in boiling salted water.
(2). Place a large, heavy based frying pan over a medium heat. Add the Pancetta and garlic then cook till the pancetta has browned slightly and its oil has leaked out into the pan.
(3). Add the mushrooms and sauté quickly, add the lemon juice (it really brings out the mushrooms flavour). Add the buuter and allow to melt, then add a dash of oil to stop the butter burning.
(4). Your gnocchi should now be cooked so strain then add to the mushroom pan. Add the chopped parsley and mix well so the gnocchi is coated with the butter.
(5). Serve topped with freshly grated Parmesan.