Spinach Gnocchi Pancetta Beurre Noisette with Chanterelles Sage Capers and Parmesan

Ingredients

• 2 Idaho potatoes
• Salt
• 1 bunch spinach, cleaned
• 3 cups all-purpose flour
• 3 pounds pancetta, sliced
• 2 pounds salted butter
• 3 lemons, juiced
• 1 cup reduced chicken stock
• 3 Roma tomatoes, diced
• 3 leeks, cleaned well and diced
• 1/2 cup capers
• 1 bunch fresh sage, chopped
• 2 pounds chanterelle mushrooms
• 1/4 cup brandy
• 1 cup freshly grated Parmesan

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