Ingredients

Method

• 2 large potatoes
• 2 large free-range eggs
• sea salt and freshly ground black pepper, to taste
• 180 g flour
• chives, chopped, for serving
• olive oil, for frying
For the sauce:
• 100 g Woolworths diced pancetta
• 4 small shallots, peeled and halved
• 4 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1 cup cream
• a few sprigs thyme, finely chopped
• 50 g Woolworths hard cheese, finely grated, plus extra for serving

Method

Ingredients

1. Preheat the oven to 200C. Prick the potatoes a few times with a fork and place on a salt-covered baking sheet. Bake for 35–40 minutes or until cooked through. Remove from the oven and allow to cool enough to peel by hand.

2. Peel the potatoes, place in a large bowl and mash thoroughly until smooth, or use a potato ricer if you have one.

3. Stir in the eggs and seasoning, then gradually work in the flour until a soft, malleable dough forms. Place the dough on a floured work surface. Knead carefully until the dough is slightly less sticky.

4. Divide the dough into 4 portions and roll out into long sausages about 2 cm in thickness. Cut the dough into 2 cm pieces and press each piece with a fork or your thumb.

5. Bring a saucepan of water to the boil. Cook the gnocchi for 1–3 minutes, or until the they float to the surface. Remove using a slotted spoon.

6. To make the sauce, heat the olive oil in a pan. Fry the pancetta until crispy, then set aside. In the same pan, fry the shallots until caramelised. Season and add the cream, thyme and cheese. Stir until the cheese has melted.

7. Heat a little olive oil in a pan and fry the gnocchi until light golden brown. Add the cooked gnocchi to the sauce and serve immediately sprinkled with grated hard cheese.

Find more gnocchi recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Thandi Mamacos