Main Dish

Potato Gnocchi with Lamb Pancetta and Fresh Ricotta

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  • Potato Type: Yellow
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Recipe by: Chef Alex Seidel

Housemade gnocchi are relatively simple to prepare, and they’re a great way to turn a few low-cost ingredients into a signature presentation that can command a premium menu price. This unusual method calls for poaching them in stock, which infuses them with added flavor and creates a rich, silky sauce.



  • 2 cups Flour
  • 8 Yellow potatoes
  • Salt
  • White pepper
  • Nutmeg
  • 2 eggs

Lamb Pancetta Sauce Recipe

  • 4 ounces lamb pancetta
  • 1 tablespoon canola oil
  • 2 oounces sundried tomatoes, reconstituted in hot water, drained and diced
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely minced shallot
  • 6 ounces chicken stock
  • 1 tablespoon unsalted butter
  • 3 ounces fresh peas
  • 28 each of the gnocchi made from above


  • 1 tablespoon chopped parsley
  • 1 teaspoon minced garlic
  • 2 teaspoon minced lemon zest



  1. Rice peeled potatoes and lay out flat to dry on board or counter
  2. Dust with 00 flour
  3. Season with salt, white pepper and nutmeg
  4. Bring together with your hands, make a well in the center, crack eggs into well.
  5. Mix thoroughly with your hands and build the dough
  6. Build the dough, knead for 5 minutes and make into gnocchi

Lamb Pancetta Sauce Recipe

  1. Pre-heat a large sauce pan on the stove. Coat the bottom of the pan with vegetable oil and begin to sauté the gnocchi. Flip and turn the gnocchi until they are golden brown.
  2. Add the lamb pancetta to the pan and sauté for 1 minute, add minced garlic, shallot.
  3. Add the diced tomatoes and then add the chicken stock, simmer and reduce by half.
  4. Mount with butter, add the peas and warm through.
  5. Finish with gremolata and 3 oz. of Fruition Farms Dairy & Creamery fresh ricotta.


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