Method

• Place the washed potatoes into a deep saucepan and cover with cold water, add a generous pinch of salt and bring to a gently boil
• Cook until the potatoes are tender (insert a small knife into the centre of the potatoes and if the blade has no resistance then it is cooked), about 30 minutes
• Drain when cooked and cool slightly
• When you are able to handle them peel the skins off the potatoes and place directly into a mouli (old fashioned vegetable processor), ricer or sieve
• You need to work fast as it is better to make the gnocchi mixture whilst warm
• Mouli the mixture directly onto a clean work surface, grate over the nutmeg and sprinkling of salt and pepper
• Knead to combine and gradually add half the flour
• Continue kneading lightly until you obtain a soft but elastic dough
• You may or may not need all the flour it will depend on the potatoes! Take a piece of the dough, sprinkle it with flour and roll it with your hands into a sausage-like shape 2cm in diameter
• Cut the dough into little pieces about 3cm long
• Repeat this operation until all the dough has been cut into pieces
• Using a fork roll each gnocchi along the prongs, letting it roll off onto a tray lined with a clean cloth
• They should curl up like ribbed shells (it helps the sauce to stick)
• Bring a large pot of heavily salted water to the boil
• Cook them in batches
• They will float to the surface when cooked (1-2 minutes)
• If you are wanting to eat them later on or the next day you are best to pre-cook them for a minute as directed above and them simply reheat them in boiling water for a minute or two
• Otherwise they become very sticky! Heat a large fry pan up to hot, add the bacon lardons and fry until the fat renders down add the butter and rosemary and continue to cook until fragrant and the bacon has become crispy
• Using a slotted spoon scoop out the gnocchi, drain well and toss through the bacon and rosemary infused butter
• Generously grind over cracked pepper and freshly grated parmesan cheese
• Serve immediately!