Search Recipes

Potato gnocchi with pancetta and sage

A recipe from the Good Food collection.


Potato gnocchi with pancetta and sage
Potato gnocchi with pancetta and sage


1 kg (2 lb 3 oz) floury potatoes, unpeeled
2 egg yolks
2 tablespoons grated Parmesan
125–185 g (4–6 oz) plain flour

1 tablespoon butter
75 g (2½ oz) pancetta or bacon, cut into thin strips
8 very small sage or basil leaves
150 ml (⅔ cup) double cream
50 g (2 oz) Parmesan, grated



1. PRICK the potatoes all over, then bake for 1 hour, or until tender. Leave to cool for 15 minutes, then peel and mash, or put through a ricer or a food mill (do not use a blender or food processor).

2. MIX IN the egg yolks and Parmesan, then gradually stir in the flour. When the mixture gets too dry to use a spoon, work with your hands. Once a loose dough forms, transfer to a lightly floured surface and knead gently. Work in enough extra flour to give a soft, pliable dough that is damp to the touch but not sticky.

3. DIVIDE the dough into six portions. Working with one portion at a time, roll out on the floured surface to make a rope about 1.5 cm (½ inch) thick. Cut the rope into 1.5 cm (½ inch) lengths. Take one piece of dough and press your finger into it to form a concave shape, then roll the outer surface over the tines of a fork to make deep ridges. Fold the outer lips in towards each other to make a hollow in the middle. Continue with the remaining dough.

4. BRING a large saucepan of salted water to the boil. Add the gnocchi in batches, about 20 at a time. Stir gently and return to the boil. Cook for 1–2 minutes, or until they rise to the surface. Remove them with a slotted spoon, drain and put in a greased shallow casserole or baking tray. Preheat the oven to 200°C (400°F/Gas 6).

5. TO MAKE the sauce, melt the butter in a small frying pan and fry the pancetta until crisp. Stir in the sage leaves and cream. Season and simmer for 10 minutes, or until thickened.

6. POUR the sauce over the gnocchi, toss gently and sprinkle the Parmesan on top. Bake for 10–15 minutes, or until the Parmesan melts and turns golden. Serve hot.

Main ingredient:


Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Recipes - Forum

What we’re cooking

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies