Gnocchi with pancetta and mushrooms

Lunch

Cooking method: Pan fry
Serves: 2

Time: Quick - less than 30 minutes
Difficulty: Average - a standard adult who feeds themself could do it

Equipment

• Frying pan

Ingredients

• Condiment, cube, or tube
• Pesto - some
• Swiss bouillon - some
• Drink or liquid
• Water - some
• Eggs / cheese / dairy
• Cheese (parmesan) - some
• Herb
• Oregano - some
• Meat
• Pancetta (chopped) - 1
• Oil
• Olive - some
• Packet
• Potato gnocchi - 1
• Vegetable
• Mushrooms - some

Method

Fry the diced pancetta in the frying pan for a short time without any oil. Add some oil and the broken up mushrooms and fry for a bit longer.

Add the packet of gnocchi and stir around for a short time, just long enough for it to start to get warm without letting it fry.

Boil some water in a kettle, and add a small amount - say, just enough to come up to half way up the gnocchis, and stir. If you’re using dried oregano, add that now.

Turn the hob down to simmer, and keep stirring, being careful not to break the gnocchis; top up the water occasionally if it’s drying out before the gnocchi has properly heated through, but basically you want the water to have mostly boiled off at the point it’s heated through. Add the pesto, and if you’re using fresh oregano, add that now. Again heat through, and serve with grated Parmesan on top.