Potato Gnocchi with Sage Brown Butter and Crispy Pancetta
Pillowy, tender potato dumplings coated in glossy, nutty brown butter studded with crisp, salty pancetta and fragrant fried sage create a pleasing contrast of textures—soft gnocchi, crunchy pork, and a silky sauce. The browned butter adds a deep toasted note while freshly grated Parmesan brings a savory finish.
Use starchy potatoes and handle the dough gently to keep the gnocchi light; overworking introduces gluten and makes them dense. Substitute pancetta with bacon for a smokier finish, or omit the pork and add toasted walnuts for crunch. If you don’t have a ricer, push hot potatoes through a fine sieve or mash extremely well to avoid lumps.
Serve these gnocchi as a cozy weeknight pasta or a special dinner course alongside a simple green salad and a crisp white wine. Leftovers reheat gently in a skillet with a splash of water to revive the sauce; the dough also freezes well before cooking—tray-freeze individual pieces, then transfer to a bag for quick future meals.
How to Make It
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1
Preheat a large pot of salted water to a steady simmer for cooking the gnocchi later.
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2
Bake or boil the potatoes until tender through when pierced with a skewer (about 40 minutes baking at 200°C / 400°F or 20–25 minutes boiling for cubed potatoes). Drain and let cool just until you can handle them.
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3
Peel the potatoes while warm and pass them through a ricer or press them through a fine sieve into a bowl to create a light, lump-free mash.
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4
Spread the hot mashed potatoes on a work surface, make a well in the center and sprinkle the flour evenly over them. Add the egg, 1 tsp salt, black pepper, and nutmeg into the well.
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5
Combine the ingredients with a bench scraper or your hands, folding gently until a soft, slightly tacky dough forms. Avoid overworking—stop when the dough holds together and is smooth (it may be slightly sticky).
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6
Divide the dough into 4 portions. Roll each portion into a 2 cm-thick rope on a lightly floured surface, then cut into 2 cm pieces. If desired, press each piece lightly with a fork to make ridges that hold sauce.
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7
Cook the gnocchi in batches in the simmering salted water. When pieces float to the surface, cook 30–60 seconds more until tender, then remove with a slotted spoon to a warm plate. Reserve 1 cup of the cooking water.
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8
While the gnocchi cook, heat a large skillet over medium heat and add the pancetta (or bacon). Cook until crisp and browned, then transfer the crispy pork to a paper towel-lined plate and leave the drippings in the pan.
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9
Add the butter to the pancetta pan and melt over medium heat. Swirl the pan until the butter foams, then browns and smells toasty (watch carefully—browning happens quickly). Add the sage leaves and fry briefly until crisp, about 20–30 seconds.
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10
Return cooked gnocchi to the skillet with the brown butter and sage. Toss gently to coat, adding a splash or two of reserved pasta water if the sauce needs loosening. Stir in most of the Parmesan and the crispy pancetta, reserving a little for serving.
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11
Plate immediately and finish with the remaining Parmesan and an extra grind of black pepper. Serve hot.