- 2 tablespoons extra virgin olive oil (EVOO)
- 3 slices pancetta cut just under 1/4 inch thick (have your deli counter do this for you), chopped
- 1 pound cremini or button mushrooms, brushed clean of excess dirt and quartered
- 3 cloves garlic, finely chopped or grated
- 1 large onion, chopped
- 2 carrots, peeled and thinly sliced on a diagonal
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 rotisserie chicken, shredded
- 1 quart chicken stock
- 2 cans stewed tomatoes (2 15 ounce or 1 28 ounce can)
- 1 1/2 pounds store-bought gnocchi
- 1/4 cup basil leaves, torn (a small handful)
- Grated Parmigiano Reggiano, for passing at the table
Heat a high-sided skillet over medium-low heat with the EVOO, about 2 turns of the pan. Add the pancetta and cook for 3-4 minutes, until golden and crispy. Remove it to a paper towel-lined plate and reserve.
Turn the heat up to high and add the mushrooms to the pan. Sauté until golden brown, 4-5 minutes, then add the garlic and toast slightly. Add the onion, carrots and bay leaf, and cook 3-4 minutes, until the onions start to get tender. Season the veggies with salt and freshly ground black pepper, and add the reserved pancetta and shredded rotisserie chicken to the pan. Pour in the chicken stock and stewed tomatoes, and bring up to a bubble.
Once the stew has come up to a boil, add in the gnocchi and cook according to package instructions. (They’ll sink at first -- wait until they come up to a float and stay floating for a few minutes. Test them for doneness by tasting one, they should be very tender and have the texture of a dumpling.) Once the gnocchi are done, remove the pan from the heat, stir in the basil and serve with the grated Parmigiano Reggiano at the table.