FOR GNOCCHI

Cup of Yum
1. Fill a medium saucepan with water and bring it to a boil for the gnocchi. When the water reaches a boil and you're about to start the spinach, add the gnocchi and cook until the gnocchi float to the surface (about 2-3 minutes for homemade) or follow package instructions).

MAKE CRISPY PANCETTA:

1. While the water is heating, in a large skillet, heat the olive oil over medium high heat. Stir in the pancetta and cook for 3-5 minutes or until golden and crisp. Transfer pancetta to a dish lined with a paper towel to drain.

FOR SAUTEED SPINACH:

1. Reduce the heat to medium and add the sliced shallots to the same pan as the pancetta and cook stirring, occasionally until the shallots are tender and translucent.
2. Add half the package of spinach to the shallots. (NOTE: this is also the time to add the gnocchi to the boiling water). Cover with a lid and cook for about 30-60 seconds. Remove the lid and using a pair of tongs, turn the spinach over to continue to wilt. When teh spinach has mostly wilted, add the remainder of the spinach and cover for 30-60 seconds. Use the tongs to turn the spinach and return the cover to the pan. When spinach is nearly all wilted, stir in the sherry vinegar and butter. Remove from heat.

ASSEMBLING EASY GNOCCHI RECIPE

1. As the gnocchi begin to float to the surface of the boiling water, use a slotted spoon or kitchen spider to transfer them to the spinach mixture and toss to combine. If the gnocchi mixture seems dry, add a tablespoon or two of pasta water from the cooked gnocchi.
2. Sprikle the cooked pancetta onto the spinach and gnocchi mixture and toss to combine. Garnish with parmesan cheese and serve.