Pancetta gnocchi in brown butter sage and courgette


Potato masher

Ingredients Serves 4:
For the Gnocchi:
1.  4 large baking potatoes approx. 550g
2.  2 medium eggs
3.  150g flour
4.  Pinch of salt
5.  Pinch of pepper
6.  25g polenta (for dusting)
7.  2 pancetta slices


For the Sage and Butter Sauce:
8.  40g butter
9.  1 garlic clove, crushed or grated
10.  8 Sage leaves
11. 1 Courgette, finely chopped into small squares.
12. Pinch of Salt
13. Pinch of Ground Black Pepper
14. Pinch of Chilli flakes
15. 2 tbsp.Parmesan cheese, grated


For the Gnocchi:
1.  In a large saucepan bring some water to the boil, add unpeeled potatoes and cook for 45-50 minutes.
2.  Drain potatoes on a colander (return boiled water onto the sauce pan), peel the potato skin off.
3.  Transfer peeled potatoes on a large bowl, season with a bit of salt and pepper and mash until smooth.
4.  Add the flour and eggs one at a time, mixing to the mash potato. Knead the potato dough (the dough should be moist and not sticky, add a sprinkling of flour if it is sticky)
5.  Roll the dough like a cigar on a flour dusted surface. Slice the dough in half, insert the pancetta and seal the dough again. Slice the dough in small squares approx. 1cm thick.





6.  Sprinkle some polenta on a plate then add your gnocchi.
7.  Reheat your sauce pan, add a pinch of salt, and add your gnocchi onto the boiling water one batch at a time. The gnocchi will rise up and float on the surface of a boiling water when they are cooked. Once cooked drain the gnocchi and plate.

For the Sauce:
8.  On a large sauce pan over low heat, melt half of the butter with the chilli flakes and courgettes. Cook for 1 minute and add into your gnocchi.
9.  Reheat your sauce pan, melt the remaining butter with the garlic for 1 minute. Add the sage leaves and cook till crisp.Spoon over the brown butter and sage into your gnocchi.

Serve immediately.

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