Homemade potato gnocchi served with a cream and white wine sauce, crispy pancetta and shredded sage.
Preheat the oven to 190'C.
Bake the potatoes in the oven until cooked. Cut in half and scoop the centres into a bowl. Allow to cool to room temperature before adding the flour and egg yolks. Season. Roll into long thin sausage shapes and cut into rough 1cm cubes. Roll over a gnocchi roller or just use the back of a fork for this. Make sure you are rolling over a lightly floured tray so the gnocchi does not stick.
Bring a pan of water to a simmer and cook the gnocchi. When it rises to the surface it is cooked. Remove from the pan and straight into ice water. Drain well and toss lightly with olive oil ready to use.
Peel and finely dice the shallot and garlic.
Cook the bacon lardons in a knob of butter until they begin to crisp up. Add the shallot and garlic with another knob of butter and sweat for 3-4 minutes.
Add the thyme and allow it crackle in the pan for 1 minute before de glazing with the white wine. Reduce right down then add the double cream and reduce by half.
At this stage you can toss the gnocchi through and add the chopped sage and half of the parmesan. Check the seasoning.
Heat the oil to 140'C.
Fry the sage leaves until they stop bubbling in the oil. Remove and drain on a piece of kitchen paper. Sprinkle with a pinch of salt.
Simply spoon the gnocchi onto the plate, add small amount of grated parmesan and some crispy sage leaves to finish.
«A dry bake is best on the potatoes as you want them to be as dry as possible to make the gnocchi dough, You could boil them with their skins on and then peel them afterwards.»