METHOD

1. Pre-heat Oven
Preheat oven on 220°C (180°C fan-forced).

2. Bake Spud Lite Potatoes
Place potatoes with skins on in preheated oven for 1 hour 10 minutes. Remove from oven and allow to cool for 5 minutes before removing skins and scooping flesh out.

3. Begin Cooking Sauce
Meanwhile for the sauce, heat oil in a medium saucepan over a low heat. Add onion, garlic, pancetta and mushrooms, cover and cook for 10 minutes or until onion is soft. Add cream and peas, bring to the boil and cook for 5 minutes or until sauce thickens slightly. Add parmesan, salt and pepper, stirring until combined.

4. Mash Spud Lite Potatoes
Mash hot cooked potato until very smooth, using a potato ricer if possible.

5. Make Spud Lite Gnocchi Mix
Place warm mashed potato into a medium mixing bowl. Add yolks, baking powder, salt and pepper, mixing until well combined. Add flour and gently knead mixture to a smooth dough.

6. Make Gnocchi
On a clean lightly floured surface, evenly divide dough into four pieces and roll each into approximately 30cm long sausages, dusting with extra flour.  Lay sausages side by side and using a knife cut gnocchi into 2cm pieces. To shape gnocchi, use a gnocchi board or fork to create grooves on one side and an indent on the other, to help the sauce coat the gnocchi.

7. Serve!
To cook gnocchi, bring a large saucepan of salted water to a gentle boil. Carefully place gnocchi in water and cook for 2-3 minutes or until gnocchi floats to the top. Using a slotted spoon remove from pan and add to sauce, tossing gently to coat.

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