Gnocchi with peas, bacon and parmesan Cooking

Gnocchi with peas, bacon and parmesan

Gnocchi with peas, bacon and Parmesan

Serves 4


1kg Desiree potatoes

250g plain flour

½ teaspoon fine sea salt

2 eggs, beaten

180g smoked bacon lardons

180g frozen petit pois, defrosted

40g Parmesan, grated



  1. Preheat oven to 200ºC/fan 180ºC/gas mark 7.
  2. Wash and dry the potatoes. Prick each potato all over with a fork. Place on a baking tray and bake for 1 hour.
  3. Remove them from the oven, leave to cool and peel off the skins as soon as you are able to handle them.
  4. Sift the flour and salt on to your work surface in one mound. Rice the potatoes, using a potato ricer straight onto the flour. Make a well in the centre and add the eggs. Mix together until just combined into a soft dough. Be careful not to over work.
  5. On a floured surface cut the dough into 4 strips, roll each strip into a long sausage shape. Cut each into 2cm pieces, roll each over the prongs of a fork, toss in flour and place on a floured baking tray.
  6. Bring a large pan of water up to the boil and turn down to a simmer.
  7. Fry the lardons in a large frying pan for 3-4 mins, add the peas, stir to combine and remove from the heat.
  8. Add the gnocchi to the simmering water. When they start to float on the surface count to 5 and remove the gnocchi with a slotted spoon. Place straight into the bacon & pea mix. Stir to combine.
  9. Serve immediately in warm bowls and top with Parmesan