Baked Potato Gnocchi with Brown Butter, Pancetta, & Sage

• Meat

  • 1/2 cup Pancetta

• Produce

  • 2 lbs Russet potatoes, large
  • 20 Sage, leaves

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 Salt & pepper

• Dairy

  • 2 sticks Butter, salted

Found on sweetpaulmag.com