Discover where to buy fresh, natural Kestrel Potatoes at a location near you.
1kg Kestrel potatoes, unpeeled
1 tsp salt
115g (3/4 cup) plain flour
Plain flour, extra, to dust
100g unsalted butter, chopped
16-20 small sage leaves
1 cup (80g) shaved or grated parmesan
- Place whole potatoes in a saucepan, cover with cold water and bring to the boil over high heat. Cook for 20-25 minutes or until just tender when tested with a skewer. Drain well. Set aside until just cool enough to handle. While still hot, peel by hand and discard skins. Using a potato ricer or mouli (French rotary grater), puree potatoes into a bowl. Season to taste with salt. Cool slightly.
- Add flour to potatoes then use your hands to knead briefly until a soft dough forms. Turn dough on to a lightly floured surface.
- Cut dough into 4 equal-sized pieces. Using your hands, gently roll each piece out to form a log about 2cm wide. Using a lightly floured knife, cut each log into 1.5cm-long pieces.
- Roll each ball of gnocchi over the tines of a lightly-floured fork, pressing gently with your index finger or thumb underneath as you go, to form a dent in the back of each one and fork marks on the other side.
- Bring a large saucepan of water to the boil; once boiled add gnocchi. As they cook, gnocchi will rise to the surface of the water. Continue cooking gnocchi at the surface for about 10 seconds then remove with a large slotted spoon; drain well. Refresh in ice water.
- Add nonstick pan to cook top and heat, place 50ml of olive oil into pan and add Pancetta till crisp for 1 minute per side. Set aside.
- Drain oil from pan and add the chopped butter into a large frying pan over medium heat. Cook until melted then add sage leaves to pan. Cook butter and sage leaves, swirling pan often, for 2 - 3 minutes or until sage leaves are crisp and butter has turned a deep nut-brown colour. Season to taste with salt and pepper.
- Add cooked gnocchi to frying pan and toss to coat in burnt sage butter. Add torn pancetta to pan to warm.
- To serve, divide gnocchi among bowls, spooning over pancetta and any burnt butter that is left in the frying pan. Sprinkle with parmesan and enjoy immediately.
Packed full of fibre for a healthy digestive system, plus loads of vitamins and minerals, see why Kestrel potatoes are a healthy, nutritious choice.
How to cook
Mashed, roasted, boiled or fried – discover the many ways you can cook a Kestrel.