Sweet Potato Gnocchi with Mushrooms and Pancetta

Name: Sweet Potato Gnocchi with Mushrooms and Pancetta
Prep time: PTM
Total time: 10 min
Yield: 2 - 3 Servings
Ingredients: 14.1 ounce package sweet potato gnocchi with butter and sage; 8 ounces baby bella, cremini or shiitake mushrooms, sliced; 4 ounces cubed pancetta

By Bacon, Mushrooms, Potatoes Sautéing

December 17, 2019

One of my favorite things is concocting recipes from ingredients I find at Trader Joe's. After cooking all day, every day, I'm usually out of ideas and energy to make dinner. This Sweet Potato Gnocchi with Mushrooms and Pancetta is all of three ingredients and absolutely a winning combination.

Cook: 10 mins
Yields: 2 - 3 Servings

Ingredients

14.1 ounce package sweet potato gnocchi with butter and sage

8 ounces baby bella, cremini or shiitake mushrooms, sliced

4 ounces cubed pancetta

Directions

1Take the frozen gnocchi and place them in a skillet. Top with 2 tablespoons of water, according to the package directions, and de-frost over medium heat. In about three minutes you'll notice the gnocchi have become soft and tender, and they're coated in a creamy butter and sage sauce.

2Meanwhile, sauté the pancetta over medium heat in a skillet until it's cooked and crispy. Add the mushrooms. Sauté until brown and tender, about three minutes.

3Add the mushrooms and pancetta to the gnocchi, toss, and serve.

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