Gnocchi with Pancetta, Sage & Washed Rind
Ingredients
Flinders Estate Washed Rind
150g Cubed pancetta
150g Unsalted Butter
250g Fresh Potato Gnocchi
Small Bunch Sage
1/2 cup fresh bread crumbs
1/4 chopped walnuts
1 cup vegetable oil
Method
In a hot pan add 25g butter, and toss in the cubed pancetta until crispy, set aside. Add another 25g butter to pan, toss in the bread crumbs and walnuts until toasted and browned.
Heat oil in small pot. Once really hot add approx. 10-15 small sage leaves one at a time, toss with tongs for 5 seconds until they curl slightly. Remove from heat and place onto paper towel. Be careful not to burn the leaves.
Bring a pot of water to the boil, salt the water and add in the gnocchi. Check cooking instructions on gnocchi as this may vary, alternatively make your own home made potato gnocchi.
Add remaining 100g butter to the pan, toss in the sage leaves, cooked gnocchi and bread crumb mix, roughly cut the washed rind and mix through. Place on shallow dish to serve.