Spinach gnocchi with pancetta and sage

Spinach gnocchi with pancetta and sage

Mini spinach dumplings get a spicy, herby hit.

By , 19 May 2020

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Spinach gnocchi with pancetta and sage

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 298g serving contains

  • Energy

    2057KJ

    492KCAL

    25%

  • Fat

    17.3g

    med

    25%

  • Saturates

    8.3g

    high

    42%

  • Sugars

    2.1g

    low

    2%

  • Salt

    1.22g

    med

    20%
of your reference intake.
Typical energy values per 100g: 690kJ/165kcal.
Ingredients
  • 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
Method

  • 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.