Potato Gnocchi

Method

1. Boil the potatoes with skin in salted water until tender (test with a fork).
2. Drain the potatoes and let them cool completely.
3. Peel the cooled potatoes.
4. Mash the potatoes in a bowl.
5. Add one egg and start adding flour gradually, mixing until a soft, slightly sticky dough forms. Do not overwork.
6. On a floured surface, divide the dough into rolls and cut into pieces to form gnocchi. Optionally ridge with a gnocchi board or fork.
7. Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface.
8. In a pan, heat a drizzle of oil and cook the pancetta until crispy. Remove pancetta and keep the oil.
9. Add halved cherry tomatoes to the hot oil. Season with salt and let them sizzle for a few minutes.
10. Drain the gnocchi and transfer them to the pan with the sauce. Add the pancetta back and toss to combine.
11. Serve with a sprinkle of grated cheese (optional).