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1
To make the gnocchi:.
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2
Wash and dry the potatoes. Slit each one or prick with a fork. Place in a 375 degree oven and bake for approximately 1 hour or until tender all the way through.
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3
Once the potatoes are cool enough to handle, peel the skin and run the potatoes through a food mill or potato ricer onto a baking sheet. Place in the refrigerator until the potatoes are cold.
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4
Put the riced potatoes on a floured flat working surface. Sprinkle the salt, the cheese and about 1 cup of the flour over the potatoes. Create a well in the potatoes and add the beaten egg.
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5
Begin mixing the ingredients together with your hands and kneading the dough lightly. Add more flour if the dough is too sticky but be careful not to add too much flour or knead the dough too much. This will make the gnocchi very heavy and tough. (You can test out your dough by boiling a little water and dropping some of your dough into it to cook. If they fall apart you will need to add more flour. If they are heavy and tough, then you have added too much flour.).
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6
Cut off pieces of dough and roll them out with your hands into ropes about the diameter of your thumb. Then cut the ropes into about 1 inch pieces. You can also roll each gnocchi over the back of a fork to create ridges if desired.
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Put gnocchi on a baking sheet with plenty of flour to keep them from sticking to each other and the pan.
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8
To make the sauce:.
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Heat the oil in a large skillet over medium heat and add the pancetta. Cook until crisp.
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10
Add the garlic and cook for about 30 seconds then add the sage. Cook another 30 seconds.
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11
Add the chicken broth and peas and cook over medium high heat until the liquid is reduced by half.
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12
Lower the heat to low and add the butter and cook until melted and the sauce is slightly thickened.
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13
Cook the gnocchi in boiling water. They will rise to the surface when they are done. Scoop them out with a slotted spoon and let drain. Add them to the sauce and gently stir together.
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14
Serve with additional cheese at the table.
