Ingredients

Grated parmesan, to serve

Gnocchi

800g medium potatoes, unpeeled

1 egg, lightly beaten

1 tsp salt

300g plain flour

Bacon, pea and parmesan sauce

2 tsp olive oil

1 eschallot, finely chopped

2 garlic cloves

4 bacon rashers, coarsely chopped

250ml thickened cream

100g finely grated parmesan

200g frozen peas, thawed

Finely grated zest of 1 lemon

Method

To make gnocchi, place potatoes in a large saucepan of cold water. Bring to the boil. Boil gently until tender. Drain. Cool slightly.

Peel potatoes and push flesh through a potato ricer into a large bowl. Make a well in the centre and crack in egg. Sprinkle with salt and add half the flour. Using a knife and cutting motion, lightly mix to combine. Add enough of the remaining flour, in small batches, until dough is n

See Full Page