Vodka sauce gnocchi with pancetta and mushrooms

Ingredients

• 350 g fresh gnocchi
• 150 g pancetta or bacon, diced
• 200 g mushrooms, sliced
• 50 g butter
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 1 tbsp vodka (optional)
• 100 g vegetable broth
• 350 ml heavy or cooking cream
• Salt, pepper, garlic powder, paprika
• 1/2 cup grated Parmesan
• Fresh parsley
• Gorgonzola chunks, to finish

Instructions

1. Crisp the pancetta in a dry pan; remove and reserve, keeping the fat.
2. Sear the mushrooms in the fat until golden, then add the butter, onion and garlic.
3. Stir in the tomato paste and cook until brick red; add the vodka and let it evaporate.
4. Pour in the broth and cream, season, and simmer 3–4 minutes.
5. Cook the gnocchi in salted boiling water until they float, then transfer straight into the sauce with the Parmesan and pancetta.
6. Finish with parsley and chunks of gorgonzola melting on top.