Herbed Pancetta-Potato Gnocchi with Pink Vodka Sauce

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 2 oz. thinly sliced pancetta
  • 1 1/2 lbs. waxy potatoes, such as Yukon Gold
  • 2 tbsp. olive oil
  • 1 tsp kosher salt
  • 1/4 tsp white pepper
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1 tbsp. chopped fresh basil
  • 1 tbsp. chopped fresh chives
  • 1 large egg plus 1 large egg yolk, whisked together
  • 1 1/2 cups all-purpose flour
  • Pink Vodka sauce (see recipe)
  • Small fresh basil leaves, for garnish

Directions

  1. Preheat the oven to 400.

  2. In a small nonstick saute pan over medium heat, render the fat from the pancetta. Once the pancetta is crispy, transfer it to paper towels to drain. Discard the fat and finely chop the pancetta. Set aside.

  3. Rub the potatoes all over with the oil, and season with half of the salt and pepper. Place on a baking sheet and bake until tender, 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes and discard the skins.

  4. On a clean work surface, evenly mash the potatoes using a fork, then season with the remaining salt and pepper. Add the pancetta, cheese, herbs, and eggs and mix well. Add 1 1/4 cups plus 2 tbsp. of the flour and work this very gently into the potatoes to form a dough that is damp but not tacky to the touch.

  5. Sprinkle the remaining 2 tbsp. flour on the work surface. Cut the dough into four portions. Gently roll each portion into a cylinder about 1 inch thick. Cut each rope into 1/2-inch pieces. Roll each piece lightly using the tines of a fork to create shallow ridges; the ridges will help the sauce adhere to the gnocchi.

  6. Bring a large pot of salted water to a boil. Working in small batches, add the gnocchi to the water and cook until the dumplings float to the top, 1 to 2 minutes. Remove the gnocchi using a slotted spoon and place on a large rimmed baking sheet to cool.

  7. If necessary, reheat the vodka sauce in a large saute pan over medium-high heat. Transfer the gnocchi to the sauce and cook until they are just heated through. Serve on a large platter sprinkled with more cheese and basil leaves.

Email to a friend | Print this recipe | Back