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Potato Gnocchi with Pancetta, Sage and Mixed Seeds

Potato Gnocchi with Pancetta, Sage and Mixed Seeds

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

It’s easier than you think to make soft, pillowy potato gnocchi. Using baked potatoes is the secret – it helps get the perfect texture. Here, it's served simply with Italian hard cheese, pancetta and sage, for a real Italian-style meal that will go down a treat with the whole family. If you don’t want to use all the gnocchi at once, freeze them on a baking sheet before cooking and transfer to a tub or ziplock bag.
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  • 1 kg maris piper potatoes (small to medium in size)
  • 200g plain flour
  • 1 large egg, lightly beaten
  • ½ tsp ground nutmeg
  • 1 tbsp olive oil
  • 154g diced pancetta
  • 50g mixed seeds
  • 12 sage leaves
  • 1 handful grana padano, grated


Step 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.

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