Potato Gnocchi with Pancetta Peas and Sage
Unleash the comforting flavors of Italy with this homemade Potato Gnocchi with Pancetta, Peas, and Sage. Fluffy, pillowy gnocchi is crafted from scratch using Russet or Yukon Gold potatoes blended with Parmesan cheese and a touch of flour for the perfect texture. Tossed in a rich browned butter sauce with crispy pancetta, vibrant peas, and aromatic sage, this dish strikes a harmonious balance of savory and fresh. The crispy fried sage leaves provide an earthy, herbaceous finish, while the golden pancetta adds irresistible crunch. Perfect for a cozy dinner or a special occasion, this recipe comes together in just over an hour and serves as a stunning example of how simple, quality ingredients can transform into a restaurant-worthy meal.
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Ingredients
- 2 pounds Potatoes (Russet or Yukon Gold)
- 1.5 cups All-purpose flour
- 1 large Egg
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 4 ounces Pancetta, diced
- 1 cup Frozen peas
- 8 pieces Fresh sage leaves
- 4 tablespoons Unsalted butter
- 1 tablespoons Olive oil
- 0.5 teaspoons Freshly ground black pepper
Directions
Step 1
Place the potatoes (unpeeled) in a large pot of salted water and bring to a boil. Cook until fork-tender, about 20-25 minutes.
Step 2
Drain the potatoes and let them cool slightly. While still warm, peel the potatoes and pass them through a potato ricer or mash until smooth. Spread the potato out on a clean, floured surface and let cool completely.
Step 3
Sprinkle the flour over the potatoes, add the grated Parmesan cheese, and a pinch of salt. Make a well in the center and crack in the egg. Gently mix the ingredients together with your hands until a shaggy dough forms.
Step 4
Knead the dough lightly just until it comes together and is smooth. Do not overwork it. Divide the dough into four portions.
Step 5
Roll each portion into a long rope, about 1/2 inch thick. Cut the ropes into 1-inch pieces. If desired, roll each piece over the back of a fork to create ridges. Set the formed gnocchi aside on a floured tray.
Step 6
Bring a large pot of salted water to a boil for the gnocchi.
Step 7
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Remove the pancetta using a slotted spoon and set aside.
Step 8
In the same skillet, reduce the heat to medium-low and add the butter. Let it melt and become golden brown, about 3 minutes. Add the sage leaves to the skillet and fry until crisp, about 1 minute. Remove the sage leaves and set aside.
Step 9
Add the frozen peas to the skillet and cook for 2-3 minutes, just until heated through. Return the pancetta to the skillet.
Step 10
Cook the gnocchi in the boiling water in batches. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer directly to the skillet with the pancetta and peas.
Step 11
Gently toss the gnocchi in the skillet to coat them in the butter sauce. Adjust seasoning with additional salt and freshly ground black pepper, to taste.
Step 12
Serve the gnocchi immediately, garnished with the crispy sage leaves and additional grated Parmesan, if desired.
Nutrition Facts
| Serving size | (1537.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2675.3 |
| Total Fat 122.1g | 0% |
| Saturated Fat 54.2g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 462.9mg | 0% |
| Sodium 4923.0mg | 0% |
| Total Carbohydrate 322.0g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 15.9g | |
| Protein 83.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 691.5mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 4186.6mg | 0% |
Source of Calories