Cheesy, One-Skillet Veggie Gnocci with Pancetta
A savory, cheesy one-pan skillet full of veggies, protein and a cheesy, tomato sauce
Ingredients
- 1 package gnocci
- 1 tbsp olive oil
- 1 medium zucchini
- 1 cup mushrooms
- 2 cups Broccoli
- 1 can of canned tomatoes
- 1 tsp basil
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 4 oz pancetta, I used Citterio
- 2 cups spinach
- ½ cup mozzarella cheese, I used Trader Joe’s blend of parmesan, romano and asiago
Instructions
- Preheat oven to 350
- Boil your gnocci for 2-3 minutes, or according to directions.
- Add 1-2 tbsp of olive oil to skillet and combine gnocci with zucchini, mushrooms, broccoli, canned tomatoes and spices. Saute for 5-7 minutes over medium heat. Add in pancetta for final minute or two.
- Once gnocci mixture is done and vegetables are cooked, cover the skillet with a layer of spinach and mozzarella cheese and pop in the oven for 2 minutes, or until cheese melts.
Nutrition
Serving: 1Calories: 559kcalCarbohydrates: 38gProtein: 26gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 19gCholesterol: 72mgSodium: 828mgFiber: 10gSugar: 7g
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