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Playing How To Make Gnocchi with Pancetta & Mushroom Sauce By Robert Irvine

"Restaurant Impossible's" Robert Irvine makes a fast and easy pancetta and mushroom sauce that will make any pasta a little extra-something special.

Robert likes to serve this sauce over his Ricotta Gnocchi. If you prefer a traditional ragu, check out his Meat Ragu.


  • 3 tablespoons butter
  • 1 ounce pancetta, finely chopped
  • 1 pound mushrooms, sliced
  • 1 shallot, thinly sliced
  • 2 cloves garlic, shaved on mandolin or very thinly sliced
  • 1 tablespoon capers, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 lemon, juiced
  • ¼ cup white wine
  • 1 cup mushroom, chicken or beef stock
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and black pepper
  • 1 cup grated parmesan
  • 4 to 6 portions prepared uncooked gnocchi


Serves: 4 to 6


In a large pan, add 1 tablespoon butter over medium-high heat. Add pancetta and render until crisp. Add mushrooms and cook, undisturbed, for 1 to 2 minutes. Stir in the shallot, garlic, capers, and rosemary, and cook for 1 minute more, then finish with the lemon juice. Add the white wine and let it cook off, then add the stock and cook until reduced by half. Add the remaining 2 tablespoons butter and chopped parsley, then season with salt and pepper to taste. 

In a pot of boiling, salted water, cook the gnocchi for 1 to 2 minutes, until they float to the top, and transfer to the sauce. Fold in the parmesan by swirling the mixture gently, adding gnocchi cooking water to loosen, if needed.