Potato Gnocchi with Lamb Pancetta and Fresh Ricotta - Potatoes USA - Philippines

Ingredients

• 2 cups Flour
• 8 Yellow Potatoes
• Salt
• White Pepper
• Nutmeg
• 2 Eggs
• 4 ounces Lamb Pancetta
• 1 tablespoon Canola Oil
• 2 ounces Sundried Tomatoes, reconstituted in hot water, drained and diced
• 1 teaspoon Garlic, finely minced
• 1 teaspoon Shallot, finely minced
• 6 ounces Chicken Stock
• 1 tablespoon Unsalted Butter
• 3 ounces Fresh Peas
• 28 each of the Gnocchi made from above
• 1 tablespoon Parsley, chopped
• 1 teaspoon Garlic, minced
• 2 teaspoon Lemon Zest, minced