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1
Peel potatoes and then boil them in plenty of salted water until just tender and falling apart.
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2
Cool and the put potatoes through a ricer.
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3
Blanch spinach and then puree it with a little bit of water.
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4
Pour the puree on top of the riced potatoes.
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5
Add 3 cups flour on top and carefully kneed the mixture until a soft ball is achieved.
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6
Allow the dough to rest 20 to 30 minutes.
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7
Cut into 12 equal portions and roll into the shape of a rope, approximately 1/2-inch in diameter.
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8
Cut the rolled pasta into 1/2-inch dumplings.
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9
Blanch the gnocchi in boiling salted water and then immediately shock the pasta in an ice water bath.
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10
Render and crisp the pancetta in a large, deep saute pan and then reserve the meat and save the fat separately (save the fat for use in the turkey recipe).
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11
When pancetta has cooled, dice it.
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12
Wipe pan clean and then add 3/4 of the butter.
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13
Melt butter over medium-high heat and continue cooking until the butter separates and begins to brown in tiny specks.
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14
Add lemon juice, then reduced chicken stock, diced Roma tomatoes, diced leeks, capers and chopped sage.
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15
Keep warm.
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16
Saute the Chanterelle mushrooms in the remaining butter.
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17
When mushrooms are tender, deglaze the pan with brandy.
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18
Before serving, reheat the gnocchi in the warm sauce.
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19
Toss gnocchi and sauce with mushrooms, diced pancetta, and Parmesan and serve.
