- 4 large potatoes, peeled and quartered
- 1 free range egg, lightly whisked
- 2 cups plain flour (300g)
- 1/2 cup grated parmesan
- 4 pancetta slices (or bacon)
- 125g butter, chopped
- 1 bunch sage, leaves picked
- 2 garlic cloves, crushed
- 120g baby spinach (optional)
- 1/4 cup walnuts, toasted and chopped (optional)
- Cook the potato in a steamer over a saucepan of simmering water for 20 minutes or until tender. Transfer to a heat proof bowl. Use a potato masher to mash until smooth. Set aside to cool slightly.
- Add the egg to the potato and stir to combine. Add half the flour and parmesan. Stir to combine. Add the remaining flour and parmesan and season well. Stir until a firm dough forms. Turn onto a lightly floured surface and knead until smooth. Line a baking tray with baking paper. Divide the dough into 4 equal portions. Roll 1 portion into a 1.5cm log. Use a small sharp knife to cut into 2cm pieces. Repeat with remaining dough.
- Use lightly floured hands to roll each piece of dough into a ball. Use your thumb to roll each ball over the back of a floured fork (optional). Place on a lined tray.
- Bring a large saucepan of water to boil over high heat. Reduce heat to medium-high. Add 1/4 of the gnocchi and cook for 2-3 minutes or until the gnocchi rises to the surface of the pan. Use a slotted spoon to transfer to a heatproof bowl. Repeat in 3 batches with remaining gnocchi. Remember to test the gnocchi to ensure they are cooked through.
- Heat a large frying pan over a medium heat. Cook pancetta for 1-2 mins each side or until crisp. Transfer to a plate and tear into large pieces.
- Add the butter to the pan and cook for 2 mins or until butter melts and begins to foam. Add half the sage leaves and cook for 1 min or until crisp. Use a slotted spoon to transfer to a plate.
- Add the garlic to the pan and cook, stirring for 1 min or until aromatic. Return the pancetta to the pan with the gnocchi, spinach, walnut and remaining sage. Toss to combine. Season.
- Divide the gnocchi mixture evenly among serving bowls. Serve sprinkled with the remaining sage and any parmesan.
Note: You can use store bought gnocchi and then just use the method from step 4 to cook the gnocchi and sauce.
For the perfect gnocchi don’t add too much flour to the dough and try not to overwork as the gnocchi becomes tough and heavy.
Original recipe from taste.com.au