Potato Gnocchi with Pancetta and Sage

Potato Gnocchi with Pancetta and Sage

Health Rating
Prep Cook Ready in Servings
25 min 1 h 1 h 25 min 4
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Ingredients


1/2 cup All-purpose white flour (gnocchi)
3 medium slice Bacon (cut into thin strips, sauce)
1 tbsp Butter, salted (sauce)
2 egg yolk Egg yolk (gnocchi)
1/2 cup Heavy whipping cream, 38% M.F. (sauce)
1/2 tbsp Parmesan cheese, grated (gnocchi)
1/2 cup Parmesan cheese, grated (sauce)
5 medium Russet potato (unpeeled, gnocchi)
8 leaf Sage, fresh (small, sauce)

Instructions


Prick the potatoes all over, then bake for 1 hour, or until tender. Leave to cool for 15 minutes, then peel and mash, or put through a ricer. Do not use a blender or food processor.

Mix in egg yolks and parmesan, then gradually stir in flour. When the mixture gets too dry to use a spoon, work with your hands. Once a loose dough forms, transfer to a lightly floured surface and knead gently. Work in enough extra flour to give a soft, pliable dough that is damp to the tough but not sticky.

Divide dough into six portions. Working with one portion at a time, roll out on the floured surface to make a rope and 1.5 cm thick. Cut the rope into 1.5 cm lengths. Take one piece of dough and press your finger into it to form a concave shape, then roll outer surface over the tines of a fork to make deep ridges. Fold outer lips in towards each other to make a hollow in the middle. Continue with the remaining dough.

Bring a large saucepan of salted water to a boil. Add the gnocchi in batches, about 20 at a time. Stir gently and return to a boil. Cook for 1-2 minutes, or until they rise to the surface. Remove with a slotted spoon, drain and out in a greased shallow casserole or baking tray. Preheat the oven to 400 degrees F (200 degrees C).

To make sauce, melt the butter in a small frying pan and fry the bacon until crisp. Stir in the sage leaves and cream. Season and simmer for 10 minutes, or until thickened.

Pour sauce over the gnocchi, toss gently and sprinkle parmesan on top. Bake for 10 minutes or until parmesan melts and turns golden.

*When cooking the potatoes for gnocchi you want to keep them as dry as possible- too much moisture will result in a heavy dough. Floury potatoes have a low moisture content and baking the potatoes in their skins keeps them drier than boiling.

Nutrition Facts

Per Portion

Calories 579  
Calories from fat 260  
Calories from saturated fat 132  
Total Fat 28.9  g
Saturated Fat 14.7  g
Trans Fat 0.2  g
Polyunsaturated Fat 2.1  g
Monounsaturated Fat 9.7  g
Cholesterol 173  mg
Sodium 405  mg
Potassium 1227  mg
Total Carbohydrate 63  g
Dietary Fiber 4.4  g
Sugars 1.9  g
Protein 16.9  g

Dietary servings

Per Portion


Grain 0.8
Meat 0.2
Meat Alternative 0.3
Milk Alternative 0.3
Vegetables 1.2

Energy sources


Pygal 43% 465.910402942 177.126411484 45% 306.214445333 242.494783108 12% 348.530104708 113.087191537 43% 45% 12% Carbohydrates Fat Protein
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