Gnocchetti with Pancetta, Chanterelles, and Mint

Name: Gnocchetti with Pancetta, Chanterelles, and Mint
Yield: serves 4
Ingredients: Kosher salt and freshly ground pepper; 1/2 pound dried gnocchetti sardi; 3/4 pound fresh chanterelle mushrooms; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 pound pancetta, cut into small dice; 3 medium cloves garlic, thinly sliced; Pinch of chile flakes; 2 tablespoons fresh mint, chopped; 2 tablespoons fresh parsley, chopped; Parmigiano-Reggiano, for serving

December 14, 2011

This was the very first recipe that we cooked for this book, and it remains a favorite. It’s a perfect summer-into-fall pasta dish for when chanterelles are at their best. The gnocchetti are also a nice size for sharing.

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