300g mushrooms, of your choice e.g. wild, chestnut, Portobello, thinly sliced
1 onion, very finely sliced
2 cloves garlic, crushed
40ml brandy (optional)
150ml chicken stock
100ml double cream
70g Parmesan cheese, grated
Salt and pepper
12 rashers pancetta
Knob of butter
2 x 400g shop bought packs potato gnocchi
Small bunch fresh chives, chopped
Parmesan cheese shavings
Fry the onion over a medium high heat for 1 minute. Stir in the mushrooms and garlic and cook over a high heat for 3 minutes until golden.
Pour in the brandy (if using) and cook for 2 minutes. Add the stock and simmer for another 4 minutes until reduced slightly.
Remove from the heat and stir through the cream and Parmesan cheese. Season with salt and pepper.
Meanwhile in a large frying pan cook the pancetta until crispy then remove and set aside. Add a knob of butter or oil into the pan then cook the gnocchi for 2-3 minutes each side until golden and crispy.
Toss the gnocchi through the mushroom sauce and portion between four, top with the crispy pancetta, chopped chives and Parmesan shavings