Potato Gnocchi with Chanterelles and Pancetta

By CheeseDiva

Ingredients

• For the gnocchi:
• 1 lb. small baking potatoes, preferably organic, unpeeled
• 1 egg
• 1 tsp. sea salt
• 3/4 cup all-purpose flour, or as needed
• For the sauce:
• 2 Tbs. olive oil
• 2 oz. pancetta, chopped
• 1 small red onion, chopped
• 1/4 lb. fresh chanterelle mushrooms, brushed clean, trimmed and sliced
• Sea salt and freshly ground pepper, to taste
• 2 cups chicken stock, or as needed
• 1 Tbs. chopped fresh flat-leaf parsley
• 1/2 cup grated pecorino romano cheese

Details

Servings 4
Adapted from williams-sonomawine.com

Preparation

Step 1

Directions:

To make the gnocchi, put the potatoes in a saucepan, add water to cover and bring to a simmer over medium heat. Cook until the potatoes are tender, about 40 minutes. Drain and let cool slightly. Peel the potatoes, then pass them through a ricer or a food mill fitted with the fine disk held over a rimmed baking sheet. Spread the potatoes out on the sheet and let cool. In a small bowl, lightly beat the egg with the salt. Drizzle over the potatoes, then sprinkle the 3/4 cup flour on top. Gently mix together by hand, being careful not to overwork the dough, until the flour is incorporated. Scrape the dough onto a lightly floured work surface. Knead a few times just until smooth, adding a little more flour if needed so the dough is not sticky yet is still moist. Set the dough aside. Scrape the work surface clean, discarding any bits of dough.

Lightly dust 2 rimmed baking sheets and the work surface. Cut the dough into 4 pieces, cover 3 pieces with an overturned bowl and put the remaining piece on the floured surface. Using your palms, roll the dough into a long rope about 1/2 inch in diameter. Cut the rope crosswise into 1/2-inch pieces. Place the gnocchi on the prepared sheets, being careful they don’t touch. Repeat with the remaining 3 dough pieces.

To make the sauce, in a large fry pan over medium heat, warm the olive oil. Add the pancetta and cook, stirring occasionally, until it begins to turn golden, about 5 minutes. Add the onion and sauté until softened, about 5 minutes. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Remove from the heat.

Bring a large pot three-fourths full of water to a rolling boil over high heat. Add 2 Tbs. salt, then drop in the gnocchi a few at a time so they don’t lump together. Cook, stirring once or twice, until they rise to the surface, about 3 minutes.

When the gnocchi are almost ready, return the pan with the sauce to medium heat, add the stock and bring to a simmer. Using a slotted spoon, transfer the gnocchi to the sauce. Increase the heat to high and cook, stirring very gently, for 1 minute. Divide the gnocchi among warmed bowls and sprinkle with the parsley, cheese and freshly ground pepper. Serve immediately.

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