Gnocchi Carbonara

Ingredients

• 800 g potatoes (King Edward or Red, baked until soft)
• 1 egg yolk (for the gnocchi dough)
• 150 g 00 flour (approximate amount for dough)
• 80 g guanciale (diced)
• 6 egg yolks (for the carbonara sauce)
• black pepper (lots of freshly ground pepper)
• 60 g parmigiano reggiano (grated)
• 60 g pecorino romano (grated)
• salt (for boiling water)

Steps

1. 1

   Scoop out the flesh from the baked potatoes. Mash the potato flesh thoroughly using a fork or pass it through a ricer for a smoother texture.

2. 2

   Add one egg yolk and the 00 flour to the potato. Bring the mixture together into a dough. Cover the dough and let it rest for 15 minutes.

3. 3

   Divide the dough into 4 portions. On a lightly floured board, roll each portion into a long sausage shape.

4. 4

   Cut the dough into 2cm wide pillow shapes. Optionally, use a fork or pasta board to create grooves on each gnocchi. Dust with flour and set aside.

5. 5

   Place the diced guanciale into a cold pan. Turn the heat to medium and allow the fat to render out until the meat is crispy. Strain the guanciale through a sieve, reserving all the rendered fat.

6. 6

   Bring a pan of salted water to a boil. Drop the gnocchi in and cook until they float to the surface. Remove the gnocchi from the water, making sure to reserve a large jug of the starchy pasta water.

7. 7

   In the same pan used for the guanciale, heat half of the reserved rendered fat. Add the cooked gnocchi over medium-high heat and sauté until they develop a little golden color.

8. 8

   Meanwhile, in a heatproof bowl, mix 6 egg yolks, plenty of black pepper, and most of the grated parmigiano and pecorino to form a thick paste.

9. 9

   Prepare a bain-marie by adding a little water to a saucepan and bringing it to a gentle simmer. Rest the bowl of egg and cheese paste on top of the saucepan.

10. 10

    Start stirring the paste. After 2-3 minutes, add the remaining rendered guanciale fat and a splash of the reserved pasta water to loosen the sauce.

11. 11

    Add the browned gnocchi to the bowl. Continue stirring for about 2 minutes until the sauce thickens nicely and coats the gnocchi.

12. 12

    Stir in half of the crispy guanciale. Serve immediately, topped with the remaining guanciale, extra cheese, and more black pepper.

Notes

Using a bain-marie (bowl over simmering water) to finish the sauce ensures the egg yolks thicken into a creamy sauce without scrambling. Always reserve more pasta water than you think you need to adjust the sauce consistency.

Nutrition per serving

• main
• dinner
• potato
• pasta
• carbonara
• handmade
• comfort food