To create the gnocchi dough:
Wash the potatoes and cook them in lightly salted water for about half an hour. Once cooked let them cool then peel and mash. Mix in slowly the eggs and flour. Once you have a smooth, firm dough divide and roll it into 2cm balls and set aside on a floured surface. Brown the Franchi “Bacon” pancetta cubes in a non-stick pan. Once cool insert a little bacon inside each ball using your hands making sure to wrap the dough around the filling. Cook the gnocchi in salted boiling water; once they come to up to the surface, drain immediately and transfer to the plate over melted butter. Add a sprinkling of parsley.