Gnocchis with pancetta

Bake the potatoes in the oven on a layer of coarse salt until fully cooked

Mash the potatoes well once they’ve cooled slightly.

Add the flour and egg yolk to the mashed potatoes.

Knead the ingredients until you get a cohesive dough. If it’s too sticky, add a little more flour.

Cut the dough into strips, then into small gnocchi-sized pieces.

In a pan, fry the pancetta until crispy.

Cut the shallot onion into small cubes

Add the chopped shallot and sauté with the pancetta

Add the butter and sage and let them melt and infuse.

Boil the gnocchi in salted water until they float to the surface (about 2 minutes).

Drain the gnocchi and toss them directly into the pan with the pancetta and butter mixture.

Top with Parmesan cheese and serve hot.