· recipe ·
Gnocchi with Pancetta and Peas
Rendered pork fat and starchy cooking water can carry a hard cheese without needing cream. Adding the peas late protects their sweetness and keeps the sauce light enough to show the ridges.
Time and servings
- Prep
- 45 min
- Cook
- 70 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 500
- Protein
- 20 g
- Fat
- 19 g
- Carbs
- 62 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Render the pancetta
Cut the pancetta into short strips. Cook it over medium heat until the fat renders and the edges are crisp. Transfer the crisp pieces to a plate, leaving the rendered fat in the skillet.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Warm the peas
While the cooking water heats, add the peas and black pepper to the pancetta fat and cook over medium heat until the peas are hot and bright green. Finely grate the Parmesan, then take the skillet off the heat until the gnocchi are ready.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and reserve 1 cup240 ml of the cooking water.
Build the emulsion
Add the gnocchi and a small splash of reserved cooking water. Remove the skillet from direct heat, add the finely grated Parmesan a little at a time, and toss until a glossy coating forms. Add more cooking water only as needed, then return the crisp pancetta to the skillet.
