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Before you jump to Pancetta, Mushroom & Broccoli Gnocchi recipe, you may want to read this short interesting healthy tips about Snacks that give You Vitality.
Healthy eating helps bring about a feeling of well being. Increasing our consumption of healthy foods while reducing the intake of unhealthy ones plays a role in a more balanced feeling. A little bit of pizza does not make you feel as healthy as eating a fresh green salad. Deciding on healthier food choices can be challenging if it is snack time. Shopping for snacks can be a challenge because you have countless options. Here are a handful of healthy snacks that you can use when you need a fast pick me up.
Certain foods made from whole grains are fantastic for a quick snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for the afternoon meal. Chips and crackers produced from whole grains can be great for quick snacks to eat on the go. Whole grains are generally better than highly processed grains present in white bread.
You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to pancetta, mushroom & broccoli gnocchi recipe. You can have pancetta, mushroom & broccoli gnocchi using 10 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Pancetta, Mushroom & Broccoli Gnocchi:
- Provide 1 x shallot
- Provide 2 garlic cloves
- Use Broccoli
- Prepare Punnet mushrooms
- Use Gnocchi (2 servings - approx 400g)
- Take 60-75 g Pancetta - approx
- Prepare 100 g creme fraiche
- Get Parmesan
- You need 2 tbsp oil
- Prepare Pepper
Steps to make Pancetta, Mushroom & Broccoli Gnocchi:
- Chop the broccoli into small florets and start to cook in a pan of boiling water. Add olive oil to a large frying pan along with the gnocchi. After 4-5 mins remove the broccoli and strain in a colander - leave it there for now. Continue to cook the gnocchi for 10-15 mins until it’s lightly browned. (I used gluten free and it took 15 mins but regular gnocchi browns quicker). Once cooked, remove onto a plate. Meanwhile, chop the shallot and mushrooms, peel the garlic.
- Using the same hot pan, add a little more oil followed by the shallot and pancetta. Cook on a medium heat for 5 mins. Add the mushrooms and cook for another 5 mins until browned. Crush the garlic, add to the mixture and cook for 2 more mins.
- Add 100ml boiling water and a generous crack of pepper. Leave to cook for 10 mins to allow it to reduce.
- Add the creme fraiche and stir.
- Add the gnocchi and stir to cover it all in the sauce. Add the broccoli. Heat for 1-2 mins until piping hot.
- Serve and top with more pepper and Parmesan!
In a large skillet or sauté pan, heat the oil. Cook the pancetta until browned but not crispy. Add the garlic and sauté briefly. Add the mushrooms and cook until the mushrooms have released its liquid. Increase the heat and reduce the wine/liquid to about half.
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