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Author Notes: I created this recipe while my girlfriend and I were, still are, on a total gnocchi phase. I love the salty pancetta with the fluffy potato dumplings against the fresh and powerful flavour of a great basil pesto. —Rochelle Truscott
- 3 Russet Potatoes, peeled cut in 1" cubes
- 100 grams Pancetta, minced
- 1 Egg
- 1 cup Flour
- Salt, to taste
- Pepper, to taste
- Parmesan, grated, to taste
- 3 tablespoons Sundried tomato, puree, to taste
- Place potatoes in a large pot with cold, salted, water. On high heat.
- Put minced Pancetta in small frying pan, sautee until fat has rendered and set aside.
- Once potatoes are cooked, push potatoes through mesh strainer or potato ricer. If mashing, mash until there are no clumps remaining.
- Fold in Pancetta and let sit until cool enough to touch.
- Once cooled, fold in flour and egg. Kneed until a dough forms. If sticky add flour until dough holds. Season with Salt and pepper.
- On a kitchen surface sprinkle flour and roll out 1 cup of dough at a time in long 1/2" diameter cylinders.
- Cut along cylinder every half inch forming small dumplings. Roll each dumpling between hands to round edges.
- In boiling salted water, place gnocchi dumplings. Cook until they float, about 3 minutes.
- Sautee gnocchi in frying pan with a small amount of olive oil, lightly caramelising the gnocchi.
- Add pesto into frying pan with gnocchi and toss until thoroughly coated.
- Placed on plate, garnish with parmesan and sundried tomato puree.
- 100 grams Basil
- 3 garlic, cloves, minced
- 3 tablespoons Olive oil
- Place all ingredients in a food processor until well blended.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0