Spinach Gnocchi Pancetta Beurre-Noisette with Chanterelles, Sage, Capers and Parmesan

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I cooked this for my wife's birthday, and it was just for the two of us. Thus, I halved the recipe since there was no need to feed the number of folks for which it was designed. If, you are fixing the whole recipe, FYI it will be very expensive (relatively speaking. The pancetta alone is over $10 a pound. I could not find fresh chantrelles, therefore I used some dried chantrelles and a gourmet mushroom mix (portabellos, button, shittake, lobster that Publix carries. The sauce calls for 2 pounds of butter (1 lb in my modified version, but I only used 1/4 pound, which was more than enough. The sauce was very well balanced, and the butter cuts the saltiness of the pancetta and capers. The sage did not overpower. I used a whole bag of spinach for my modified recipe, thus the gnochhi was spinach heavy - but my wife and I can't get enough spinach. If you have never made homemade gnochhi, my suggestion is that when the gnochhi is cooking in the boiling water, leave it in the water until it floats. Also, I recommend cooking this with a friend. I tried to do it all myself, and found it difficult to manage cooking the gnochhi and sauce at the same time (i.e. club hand. Despite my improvisations, I strongly recommend this recipe, and recommend tinkering with it if you want. My wife and I will definitely be making it again.