Gnocchi Carbonara

🧂 Ingredients

• 4 eggs
• 1 egg yolk
• 2 cloves garlic
• 1 cup Parmesan cheese
• 400 g pancetta

  cut like thick cut bacon about ½ - 1 cm thick
• salt
• pepper
• thyme
• 1 kg potatoes
• 1.5-2 cups flour
• 1 pinch salt
• 1 egg yolk

Instructions

• 1 Wash the potatoes and prick multiple times with a fork
• 2 Microwave until fork tender – approx. 10-20 minutes (size dependant)
• 3 Peel the potatoes and mash using a potato ricer
• 4 Add pinch of salt, egg yolk & combine
• 5 Add 1 cup of flour and combine. If dough is too wet add more flour gradually
• 6 Once dough is ready then divide it into 4 pieces
• 7 Take each piece and roll it out into a log about ½- ¾ “ thick.
• 8 Cut the gnocchi into ¾ - 1“thick pieces
• 9 Using the back of a fork, roll the gnocchi pieces down towards the prongs of the
  fork. This helps form indentations which will help coat the gnocchi in the sauce
  later
• 10 Get a pot of salted boiling water ready for the gnocchi
• 11 Dice the pancetta into matchsticks and crush the garlic
• 12 Mix together the eggs, pepper & parmesan – set aside
• 13 Fry the pancetta until crispy – approx. 4 minutes, remove most of the excess fat
  leaving about 1 tbsp behind. Add the garlic and cook for a further minute
• 14 Boil the gnocchi in salted water and once floating remove and add to the frying
  pan with pancetta – toss to combine and remove from the heat
• 15 Add a couple tbsp of the pasta water to the egg mix and pour the mix into the
  gnocchi frying pan – the residual heat in the pan will cook the eggs gently
  rather than scrambling them!
• 16 Finish with grated parmesan, black pepper and sprinkle of thyme

Nutrition Info