10 Ingredient Gnocchi with Pancetta & Brown Butter Sauce

Cover story, Recipes

Chef Philli Armitage-Mattin wowed the judges on MasterChef: The Professionals 2020. We interview her to find out about her new restaurant boxes, street food delivery service and found out how she’s been battling the boredom during lockdown.

Check out our full interview with her on our new YouTube channel. Available here. 

Here chef Philli gives us a recipe for you all to try out at home.

10 Ingredient Gnocchi with Pancetta and Brown Butter Sauce

Serves 2-3 portions

400g shop bought mash potato
165g plain flour
25g Parmesan, grated finely
1 egg
100g pancetta or bacon lardons
50g butter
2 cloves garlic; peeled and left whole
10 sage or 5 sprigs thyme
Chives or parsley

Mix mash potato with flour gradually, once incorporated add the egg and parmesan, it should dough. If needed, add another tbsp of flour

Divide the dough into 4, take out the 1 piece and roll into a long sausage

Cut the dough into 10cm pieces

Do the same with the remaining dough

Put a large pan on salted water on to boil
Cook the pancetta or lardons in a dry large frying pan on medium heat add the hard herbs and allow the pork fat to render and get crisp gradually

Blanch the gnocchi in batches making sure not to over crowd the pan in the salted water for 2 mins or until they rise to the surface

Remove the Gnocchi with a slotted spoon and add to the bacon frying pan. Finish with soft herbs and more grated parmesan.


Try Chef Philli’s lamb kebab recipe 


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