Potato Gnocchi With Pancetta, Peas and Sage

Ingredients

• 2 pounds baking potatoes 
• 6 tablespoons butter 
• 14 ounce chicken broth unsalted canned
• 1  eggs lightly beaten
• 1.5 cups flour all-purpose
• 2  garlic clove minced
• 2 tablespoons olive oil 
• 3 ounces pancetta chopped
• 0.3 cup parmesan grated
• 1 cup peas frozen thawed
• 16  sage sliced in a chiffonade
• 1 tablespoon salt 

Equipment