Gnocchi with blue cheese, crisp Parma ham and pancetta

James Tanner rustles up light-as-air potato gnocchi with blue cheese, Parma ham and crisp pancetta for a simple but sensational supper
By James Tanner
Gnocchi with blue cheese, crisp Parma ham and pancetta
  • Rating:
  • Serves: 2
  • Cook Time:
  • Prep Time: 1.25 hours 15 minutes
  • Effort: medium



  • 3 large potatoes, Cara
  • 300 g plain flour
  • 2 egg yolks
  • 1 tsp salt
  • 50 g unsalted butter
  • 100 g blue cheese, such as Bleu de Termignon
  • 6 slices Parma ham
  • 6 slices pancetta
  • 2 tbsp chopped parsley


1. Set the oven to 200C/gas 6 and bake the potatoes for about 30-40minutes, until soft. 2. Peel off the skins and mash. 3. Stir in the flour along with one egg yolk, and season with salt. 4. Lightly flour a work surface and roll the mixture into a three centimetre thick, long cylinder, and then push the whole length of one side down with the back of a fork. 5. Cut the cylinder into five centimetre chunks. 6. Cook the gnocchi in a large pan of simmering salted water. When the gnocchi rise to the top of water, they are ready - about 3-5 minutes. 7. Remove from the water and drain on tea towel. 8. Heat the butter in a large non-stick frying pan and fry the gnocchi for two minutes until lightly golden. 9. Remove the gnocchi and put into two bowls. 10. Wipe the pan clean and gently cook the pancetta until crisp. 11. Repeat with the Parma ham and leave on kitchen paper to drain. 12. Put one egg yolk in the centre of each of two bowls, and spoon over the gnocchi. 13. Sprinkle on some blue cheese such as Blue de Termignon and grill for one minute, until the cheese melts and the egg has just cooked.

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