Cheesy Truffle & Pancetta Gnocchi Bake (Blue Apron)

Ingredients:

• 3 oz Diced Pancetta
• 17.6 oz Gnocchi
• 4 oz Mushrooms
• 5 oz Baby Spinach
• 2 oz Arugula
• 1 bunch Rosemary
• ¼ cup Cream
• 2 Tbsps Mascarpone Cheese
• 2½ Tbsps Vegetable Or Chicken Demi-Glace
• ¼ cup Panko Breadcrumbs
• 1 Tbsp Sherry Vinegar
• ½ oz Pickled Peppadew Peppers
• 2 oz Fontina Cheese
• 1 Shallot
• ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)

Instructions:

• Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Grate the fontina on the large side of a box grater. Pick the rosemary leaves off the stems; roughly chop the leaves. Place in a bowl; add the breadcrumbs and a drizzle of olive oil. Season with salt and pepper; stir to combine. Roughly chop the peppers.
• In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.
• Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly.
• Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, a drizzle of olive oil). Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the demi-glace (carefully, as the liquid may splatter) and spinach. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Add the cream and as much of the truffle zest as you'd like. Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Add the cooked gnocchi, cooked pancetta, mascarpone, and half the grated fontina. Stir to thoroughly combine. Carefully transfer to a baking dish and arrange in an even layer. Evenly top with the remaining grated fontina and rosemary breadcrumbs. Drizzle with olive oil.
• Bake 7 to 9 minutes, or until the breadcrumbs are toasted and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving.
• Meanwhile, in a large bowl, whisk together the vinegar and 1 tablespoon of olive oil. Just before serving, add the arugula to the bowl of vinaigrette. Serve the baked gnocchi with the salad on the side. Garnish the salad with the chopped peppers. Enjoy!