× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Potato Gnocchi with Lamb Pancetta and Fresh Ricotta

Share this

Print Recipe
Potato Type: Yellow


Main Dish




  • 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.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Chef Alex Seidel

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up