Spinach gnocchi with pancetta and sage
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- 700g Maris Piper potatoes, chopped
- 80g Asda Mild Baby Spinach
- 1 egg, beaten
- 150g-200g plain flour
- 160g diced pancetta
- 2 cloves garlic, chopped
- 1 red chilli, deseeded and diced
- 10g sage leaves
- 20g Parmesan, shaved
Bring a large pan of water to the boil, add the potatoes, and cook for 12 mins until tender. Drain and mash.
Put 50g of the spinach in a processor with the egg and blitz to a paste.
Stir through the mash; season with black pepper. Add the plain flour, 50g at a time, mixing as you go, until it forms a dough.
Dust a work surface with flour and knead the dough for 1 min. Divide into 4 and roll into logs. Cut into 3cm pieces.
Put the pancetta in a nonstick frying pan; dry-fry for 4-6 mins. Add the garlic, chilli and sage. Cook for 2 mins.
Cook the gnocchi in boiling water for 1-2 mins or until they float to the top. Drain and add to the frying pan. Cook for 2-3 mins, then stir in the remaining spinach, until wilted, and top with parmesan, to serve.