Pan-Roasted Gnocchi Salad with Pancetta

• 2 large Idaho potatoes
• 1/2 cup heavy cream
• 3 large egg yolks
• 1/4 cup freshly grated Parmesan cheese
• Pinch of ground nutmeg
• 1 teaspoon minced fresh thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 cup all-purpose flour
• 1/4 cup plus 1/2 tablespoon sherry vinegar
• Kosher salt and freshly ground pepper
• 2 tablespoons truffle oil plus 1/4 cup olive oil or 1/4 cup plus 2 tablespoons olive oil
• 6 ounces thickly sliced pancetta, cut into 1/4 -inch-thick strips
• 2 tablespoons unsalted butter
• 1 shallot, thinly sliced
• 1 large garlic clove, minced
• 2 teaspoons minced fresh thyme
• 1/2 pound frisee, torn into bite-size pieces
• 1 cup shaved fresh Parmesan cheese (about 2 ounces)
• 1 tablespoon minced fresh chives

1. Preheat the oven to 375.
2. Bake the potatoes for about 45 minutes, or until soft.
3. Let cool slightly, then peel and pass them through a ricer or coarse sieve into a bowl.
4. Stir in the cream, egg yolks, Parmesan, nutmeg, thyme, salt and pepper.
5. Stir in the flour to make a soft, slightly sticky dough.
6. Shape into a ball, wrap in plastic and refrigerate for at least 1 hour or overnight.
7. Divide the dough into 3 pieces.
8. On a lightly floured surface, roll each piece of the dough into a 16-inch-long rope, about 1/2 inch wide.
9. Cut crosswise into 3/4 -inch pieces.
10. Lightly dust with flour and roll each piece down the back of a fork with your thumb to make long grooves on the gnocchi.
11. Spread the gnocchi on a floured baking sheet.
12. Refrigerate until chilled, about 2 hours.
13. Cook the gnocchi in 2 batches in a saucepan of boiling salted water until they float to the surface, about 2 minutes.
14. Transfer them to a bowl of ice water, then to paper towels.
15. In a bowl, season the sherry vinegar with salt and pepper.
16. Whisk in the truffle and olive oils.
17. Preheat the oven to 500.
18. In a nonreactive skillet, cook the pancetta over moderately high heat, stirring, until crisp and browned.
19. Transfer to a plate and discard the fat.
20. Add the butter to the skillet, and when it is golden, add the gnocchi.
21. Cook until they brown around the edges, about 3 minutes.
22. Put the skillet in the oven and roast for about 5 minutes, stirring often, until browned all over.
23. Add to the pancetta.
24. Add the shallot to the skillet and saute until lightly browned.
25. Add the garlic and thyme and cook for 1 minute.
26. Stir in the gnocchi, pancetta and the sherry vinaigrette and season with salt and pepper.
27. In a large bowl, toss the frisee with the gnocchi mixture and then with the dressing.
28. Mound the salad on 8 plates.
29. Garnish with the Parmesan shavings and chives and serve.

potatoes, heavy cream, egg yolks, freshly grated parmesan cheese, ground nutmeg, thyme, kosher salt, freshly ground pepper, flour, sherry vinegar, kosher salt, truffle oil, pancetta, unsalted butter, shallot, garlic, thyme, frisee, parmesan cheese, fresh chives

Taken from www.foodandwine.com/recipes/pan-roasted-gnocchi-salad-with-pancetta (may not work)