600 g potatoes
160 g finely ground corn flour
150 g 00 flour
250 g curly escarole
80 g rolled pancetta in thin slices
1 small onion
Extra-virgin olive oil
Boil the potatoes in their skins. When cold, peel and mash with a potato ricer or a fork. Add salt and work the potatoes with corn flour and 00 flour. Blend ingredients well, roll them into a ball, wrap in plastic wrap and leave to rest in a cool, dry place for at least half an hour. Divide the dough in equal parts (about 8), sprinkle a wooden surface with 00 flour and roll into long cylinders with the hands. Cutting with the smooth part of the knife, form gnocchi from the cylinders. Arrange them on a floured tray, well separated.
Bake the pancetta slices in a low oven (110°C) for about 1½ hours, or until crisp. Wash and clean the curly escarole, using only the most tender parts and leaves. Sweat the chopped onion in olive oil. Add sliced escarole and sauté together for a few minutes. Add salt, cover, and cook over low heat for 20 minutes. Cook the gnocchi in boiling water and drain as soon as they rise to the top. Add the gnocchi to the escarole, add the pancetta, crumbled, and serve hot.