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Gnocchi with peas & pancetta

A frying pan with gnocchi with peas & pancetta

Gnocchi with peas & pancetta

Name: Gnocchi with peas & pancetta
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Serves 2 (with leftovers)
Ingredients: 1kg potatoes such as Maris Piper; 150-200g ‘00’ flour plus extra for dusting; 1 egg; good grating of fresh nutmeg; 2 tbsp olive oil; 75g pancetta; 2 small shallots finely chopped; 150g frozen peas; parmesan to serve

Ailsa Burt

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Serves 2 (with leftovers)

Easy

Prep: 35 mins

Cook: 30 mins

plus cooling

A star rating of 3 out of 5.1 ratingRate

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Make the most of potatoes (which often end up in supermarket reduced sections) in this thrifty and tasty gnocchi dish with peas and pancetta

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1kg potatoes

such as Maris Piper
150-200g ‘00’ flour

plus extra for dusting
1 egg
good grating of fresh nutmeg
2 tbsp olive oil
75g pancetta
2 small shallots

finely chopped
150g frozen peas
parmesan

to serve

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Nutrition: Per serving (2)

kcal598
fat24g
saturates6g
carbs70g
sugars7g
fibre10g

high
protein21g
salt2.39g

Method

step 1

Prick the potatoes all over with a fork. Cook in the microwave on high in 2-min intervals until they feel tender when a knife is inserted. It should take around 8-12 mins, depending on the size of the potatoes. Leave to cool for 15 mins.
step 2

Gently peel off the skins and set aside (see tip below). Tip the flesh into a potato ricer or sieve and push through into a large bowl. Mix in the egg, nutmeg and 1 tsp fine sea salt with a wooden spoon.
step 3

Sieve 150g of the flour directly onto the work surface. Tip the potato onto the flour and knead together until well combined, trying not to overwork. If the dough is a little wet, add the remaining flour. Divide the dough into four. Lightly dust the work surface with a little more flour and roll each chunk into a 2cm-thick, long sausage shape. Cut into 1cm-wide pieces. Put half the gnocchi on a tray and freeze until solid, then put in a freezer bag and freeze for up to three months.
step 4

Heat the oil in a frying pan and fry the pancetta over a medium-high heat for 5 mins until crispy. Reduce the heat to medium and stir in the shallots with a pinch of salt. Cook for 5 mins until softened, stir in the peas and cook for a further 5 mins.
step 5

Meanwhile, bring a large pan of water to the boil. Add all the gnocchi and cook for 2-3 mins or until they bob to the surface. Drain, then stir into the pancetta mixture. Season and grate over parmesan to serve.

Recipe tip

Potato peel crisps
Toss the peels with a little neutral oil and some seasoning, then air fry at 180C for 5-10 mins, shaking the basket regularly, until crisp and golden.

Recipe from Good Food magazine, April 2025

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