Ingredients
9 total- 1 kg of maris piper potatoes (small to medium in size)
- 200 g of plain flour
- 1 large egg, lightly beaten
- 0.5 tsp of ground nutmeg
- 1 tbsp of olive oil
- 154 g of diced pancetta
- 50 g of mixed seeds
- 12 sage leaves
- 1 handful of grana padano, grated
Method
6 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6 and place all the potatoes in a large roasting tin. You want them to be as close in size as possible, so they cook at the same rate – small potatoes are good because they cook quicker!
Step 2
Bake the potatoes in the oven for 45 mins, or until cooked all the way through. Remove from the oven and allow to cool just until you can handle them – but no more as you want them to be hot while doing the next bit. Cut them in half and scoop the potato into a large mixing bowl (save the skins for a snack). You should have about 750g. Mash or put through a ricer.
Step 3
Add the flour, egg, nutmeg and some black pepper to the potato and combine. It shouldn’t be sticky – if it is, add a little more flour. Divide into four even amounts and on a lightly floured work surface, roll into long sausages 3-4 cm in diameter.
Step 4
Use a sharp knife to cut the dough into 1.5cm pieces. You can leave them as they are or press a pattern into the top with a fork. Transfer to a floured baking sheet as you go.
Step 5
Place a sauté pan on a medium heat and add the olive oil, the pancetta and seeds. Cook gently for around 5-10 mins until the pancetta and seeds are turning golden. Add the sage leaves.
Step 6
Meanwhile, bring a large pan of salted water to the boil. Add the gnocchi in batches and cook for 2-3 mins until they float to the surface, then use a slotted spoon to scoop them out of the water and into the sauté pan. Repeat until all the gnocchi are cooked. Fry until lightly golden and then serve. A grating of grana padano is a lovely optional addition.