Potato gnocchi with pancetta and sage

Method

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.