Holy. Shit. You guys. I've been contemplating this since last week as I heated and reheated this dish at least once a day until the leftover bowl had been, quite literally, licked clean. I struck gold. I'm sure of it. This homemade Fall ricotta gnocchi with pancetta, mushrooms, and gorgonzola sauce was more than my usual weekend work load to make but, I promise you it was one hundred percent worth it in the end.
Let me just ask you this; what pops into your head when you think of "comfort food"? Whatever it is, I promise that once you try this rich gnocchi dish, it will replace that food item in your mind immediately. Plus, how chic will you sound when you tell people that gnocchi is your favorite comfort food? That totally sounds better than Kraft mac n' cheese or, I don't know, doritos? For sure. We're onto something here.
That being said, whenever I see homemade gnocchi on a restaurant menu, I’m immediately rest assured that we’ve chosen a good location for the night. Not only is gnocchi undeniably the cutest word in the food dictionary (decidedly), but it’s also rich, pillowy, and always to die for no matter what it’s paired with (preferably wine).
When I first discovered the beautiful land of gnocchi, it appeared to be quite difficult to recreate from scratch. And, because I would never, ever dream of picking up a frozen package of gnocchi at the grocery store (whoever created that by the way, shame on you), I was forced to find a short-cut in creating it at home.
This is where the ricotta gnocchi swooped in to replace the time-consuming potato gnocchi. If you can depend on me for anything, it’s got to be a good short-cut. Does that sound bad? Oh well. As long as it doesn't involve grabbing a frozen, foreign package at the grocery store, I'm all for a short-cuts in cooking and baking. Substituting the ricotta gnocchi for the potato gnocchi allowed me to use that time and energy on something much more important, like making this decadent, Gorgonzola cheese sauce, for example.
Recipe inspiration from Martha Stewart and Budget Bytes.
(Makes 4-5 Servings)
-1 (15 oz.) container ricotta cheese
-1 large egg
-approx. 2 cups all-purpose flour
-fresh cracked pepper
-1 cup heavy cream
-1 cup low-sodium vegetable stock
-4 ounces Gorgonzola cheese
-pinch of freshly grated nutmeg
-pinch of cayenne pepper
-8 ounces assorted fresh mushrooms, coarsely chopped
-3 ounces pancetta, diced
-fresh rosemary, sprinkled for garnish
-fresh parsley, chopped for garnish
I hope that you all enjoyed my recipe for Homemade Fall Ricotta Gnocchi with Pancetta, Mushrooms and Gorgonzola Sauce! If you make this dish, let me know how you liked it in the comments below.
Until next time,
XO Anna Elizabeth
Welcome to Anna Elizabeth, my creative space for fashion, recipes, styling, tutorials, figuring out how to run a successful business... and all of the little moments in between!
I N S T A G R A M S
Now trending .
1 A Change of Pace
2 Rosemary Grapefruit Cocktails
3 Sunday at the Apple Orchard
4 Dark Romance
5 Lace-up Suede / Festival Style
6 Plaid and Chambray
7 Pecan Toffee Cookies
8 Leather and Satin
9 London Fog Tea Latte
10 Rosemary White Bread
UNLESS STATED OTHERWISE,
ALL IMAGES ARE MY ORIGINAL COPYRIGHTED MATERIAL SO PLEASE BE KIND AND DON'T USE MATERIAL WITHOUT CREDITING AND LINKING BACK TO ANNA ELIZABETH EVENTS. BUT FEEL TOTALLY FREE TO SHARE, TWEET + PIN AWAY!
CONVERSELY, IF I FEATURE AN IMAGE OF YOURS THAT YOU SEE MIS-CREDITED OR WOULD LIKE TAKEN DOWN, PLEASE LET ME KNOW AND I WILL TAKE CARE OF IT RIGHT AWAY.
SPONSORED POSTS OR GIFTED ITEMS WILL ALWAYS BE NOTED AS SO.
ANNA ELIZABETH EVENTS CONTAINS PAID ADVERTISING BANNERS AND SOME POSTS CONTAIN CONTEXTUAL AFFILIATE LINKS. THIS MEANS THAT WE MAY RECEIVE A SMALL COMMISSION IF YOU PURCHASE A PRODUCT I'VE LINKED TO.
ALL OPINIONS ARE 100% MY OWN, AND ALL PRODUCTS RECOMMENDED ARE THINGS I TRULY LIKE OR USE.