Gnocchi Carbonara
Ingredients
- 1 kgbaking/fluffy potatoes
- 2egg yolks
- 1 cflour
- salt to taste
- ½ lb250g guanciale/bacon
chopped
- 4egg yolks
- 1 cgrated pecorino cheese
- freshly cracked black pepper
- salt to taste
- handful chopped italian parsley
Directions
- 1
To make the gnocchi, place the potatoes on a baking sheet and bake at 200°c until a skewer is easily inserted.
- 2
Remove from the oven and allow to cool slightly.
- 3
Halve the potatoes and scoop the flesh into a bowl. Mash well.
- 4
Add the egg yolks and mix well.
- 5
Add the flour, 1/2 cup at a time and mix in gently, you don’t want to over-work the dough. I only needed 1.5 cups of flour for my gnocchi but some mixtures might need a bit more. It’s best to make sure your potatoes are quite dry before adding the flour though as the more flour you add, the tougher your gnocchi will be.
- 6
When you’ve added enough flour to result in a soft dough, break tennis ball sized pieces off of the dough and roll into long strips on a floured surface. Cut the strip into 1cm gnocchis and place on a floured tray until you are ready to cook them. If you like, you can also use a fork to make indents in the gnocchi which create little spaces to suck up more of the sauce.
- 7
To make the carbonara, fry the guanciale/bacon until slightly crisp.
- 8
While the bacon is frying, combine the eggs, Pecorino and seasoning and whisk well.
- 9
To cook the gnocchi, bring a large pot of water to the boil. Drop in the gnocchi gently and when it floats to the surface, remove with a slotted spoon. Reserve 1 cup of cooking water.
- 10
Pour half of the pasta water into the egg mixture and whisk well.
- 11
Once your gnocchi is cooked, add it to the pan with the pork then remove from the heat and pour in the egg mixture. Stir to coat all the gnocchi in the sauce. Add a splash more pasta water if necessary.
- 12
Scatter over the chopped parsley and serve.
Gnocchi Carbonara
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About this Recipe
Craving a deeply satisfying dinner that combines two Italian comfort food superstars? This Gnocchi Carbonara recipe brings together tender, pillowy homemade gnocchi with the luscious, peppery sauce of a classic Roman carbonara, creating an unforgettable meal.
Why This Recipe Works
This recipe shines by pairing the irresistible texture of freshly made gnocchi with the rich, savory depth of an authentic carbonara. The potato gnocchi are light and delicate, providing the perfect canvas for the creamy sauce built from rendered guanciale (or bacon), rich egg yolks, and salty Pecorino cheese. It's a harmonious blend of textures and robust flavors that truly elevates a simple dinner.
What to Expect
Prepare for a hearty and incredibly flavorful dish. You'll bite into soft, fluffy gnocchi that practically melt in your mouth, enveloped in a glossy sauce that clings perfectly to every piece. The rendered guanciale contributes a wonderful salty crunch and savory fat, while the Pecorino adds a sharp, tangy counterpoint. A generous grind of black pepper and a scattering of fresh Italian parsley brighten the overall experience, making each forkful a delight.
Customization & Variations
If guanciale is difficult to find, readily available pancetta or thick-cut bacon can be substituted for a similar smoky, salty flavor. For a slightly different cheese profile, a mix of Pecorino and Parmigiano-Reggiano can be used. Don't be shy with the freshly cracked black pepper; it's a signature element of carbonara that provides a delightful warmth and aroma.
Serving & Context
This Gnocchi Carbonara makes for a truly comforting and indulgent dinner, perfect for a cozy evening in or when you want to impress without too much fuss. Serve it immediately to enjoy the sauce at its absolute best, perhaps with a crisp green salad to balance the richness.