Gnocchi Carbonara
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4.3
57 reviews
Good
Gnocchi Carbonara
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 kg baking/fluffy potatoes
- 2 egg yolks
- 1-1.5 cups flour
- salt to taste
for the carbonara sauce
- ½ lb/250g guanciale/bacon chopped
- 4 egg yolks
- 1 cup grated pecorino cheese
- freshly cracked black pepper
- salt to taste
- large handful chopped Italian parsley
Instructions
- To make the gnocchi, place the potatoes on a baking sheet and bake at 200°c until a skewer is easily inserted.
- Remove from the oven and allow to cool slightly.
- Halve the potatoes and scoop the flesh into a bowl. Mash well.
- Add the egg yolks and mix well.
- 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.
- 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.
- To make the carbonara, fry the guanciale/bacon until slightly crisp.
- While the bacon is frying, combine the eggs, Pecorino and seasoning and whisk well.
- 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.
- Pour half of the pasta water into the egg mixture and whisk well.
- 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.
- Scatter over the chopped parsley and serve.
Nutrition Information
Show Details
Calories
557kcal
(28%)
Carbohydrates
55g
(18%)
Protein
20g
(40%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Cholesterol
139mg
(46%)
Sodium
444mg
(19%)
Potassium
1166mg
(33%)
Fiber
10g
(40%)
Sugar
1g
(2%)
Vitamin A
155IU
(3%)
Vitamin C
29mg
(32%)
Calcium
92mg
(9%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 55g | 18% |
| Protein | 20g | 40% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 139mg | 46% |
| Sodium | 444mg | 19% |
| Potassium | 1166mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 29mg | 32% |
| Calcium | 92mg | 9% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
57 reviews
Good
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