Add a bit of lemon zest, sage and pancetta to brown butter sauce to create an irresistible gnocchi dish.
Prep Time: 20 Minutes
Cook Time: 20 Minutes
3 large russet potatoes or 2 cups of mashed potatoes
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon fresh lemon zest
2 tablespoons grated Parmesan
1-1 1/2 cups all-purpose flour, plus more for dusting
1 egg yolk
4 tablespoons unsalted butter
1/4 pounds pancetta, diced 1/4-inch thick
8-10 sage leaves
2 shallots, minced
3 garlic cloves, minced
3/4 cup heavy cream
1 teaspoon red chili flakes
1 cup frozen petite peas, thawed
1/2 cup freshly grated Parmesan, plus more for garnish
Let's get Cooking...
Fill a medium stock pot with cold water.
Add potatoes and a pinch of kosher salt and bring to a boil. Boil potatoes until fork-tender, about 20 minutes.
In a large bowl, combine mashed potatoes, nutmeg, lemon zest, Parmesan, flour and egg yolk. Knead with hands until everything just comes together.
Transfer dough to a floured work surface, sprinkle with a dusting of additional flour, and knead until you have a firm ball of dough, being careful not to overwork.
Working in batches, cut the dough into eight equal pieces and roll each piece into a long snake, about 3/4-inch thick. Cut each long piece of dough into 3/4-inch-long pieces. If desired, roll each piece over the prongs of a fork to create texture. Dust pieces with flour so they don't stick to each other.
Bring a large pot of salted water to a boil and add the gnocchi. Once they begin to float, let them cook for another 1-2 minutes. Drain and set aside. Reserve a cup of the cooking liquid.
In a large nonstick skillet, cook the pancetta for 8 to 10 minutes until crisp. Remove the crispy pancetta with a slotted spoon, and drain on paper towels until ready to use.
In the same pan, add the unsalted butter and cook over medium-high heat until the butter turns deep brown with a nutty fragrance. Turn heat to medium-low and add sage leaves. Fry the sage until fragrant and starting to crisp up, about 30 seconds. Remove the leaves using tongs and drain on paper towels until ready to use.
To the brown butter, add shallots, garlic and a pinch of kosher salt and sauté until soft and fragrant, about 5 minutes.
Stir in the heavy cream and allow to come to a simmer. Add a tablespoon or two of reserved cooking water as needed to loosen the sauce.
Stir in the chili flakes, peas and lemon zest, and simmer for about a minute until peas are warmed through. Stir in cooked gnocchi, Parmesan cheese and the cooked pancetta.
Top warm gnocchi with more freshly grated Parmesan, a sprinkle of reserved pancetta, a pinch of red chili flakes and fried sage leaves.