Gnocchi Carbonara Style
Ingredients
- 500 gPotato
- 250 gWheat flour
- 4 pcEgg
- 10 gUnsalted butter
- 0.2 tspNutmeg
- 300 gLight semi-thick cream (12%)
- 150 gSmoked lardons
- 50 gParmesan cheese
Method
Tender gnocchi coated in a creamy sauce with bacon and Parmesan, topped with a rich egg yolk.
- 1
Peel and cook the potatoes in salted water until tender. Drain and mash finely. Incorporate the flour, egg yolk, butter, salt, pepper, and nutmeg. Knead until a smooth dough forms. Shape the gnocchi and set aside.
- 2
In a hot pan, fry the bacon until golden and crispy. Add the cream and bring to a boil. Reduce the heat and simmer until thickened. Season with salt and pepper.
- 3
Mix the gnocchi with the carbonara sauce in the pan. Serve in shallow bowls, place an egg yolk in the center of each portion, and sprinkle with grated Parmesan.
Frequently asked questions
How do you get this dish right?
- Use starchy potatoes for a better gnocchi texture.
- Don't over-salt the sauce; bacon and Parmesan already add saltiness.
- Knead the dough just enough to be smooth, but not too much to avoid elasticity.
How long does this dish keep?
Consume immediately. Leftovers can be kept for 24 hours in the fridge and eaten cold in a salad to avoid overcooking the dough when reheating.
