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
What You'll Need
Russet Potatoes, peeled cut in 1" cubes
Salt, to taste
Pepper, to taste
Parmesan, grated, to taste
Sundried tomato, puree, to taste
garlic, cloves, minced
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.
Place all ingredients in a food processor until well blended.