Gnocchi Carbonara Style

Tender gnocchi coated in a creamy sauce with bacon and Parmesan, topped with a rich egg yolk.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 704
• Protein: 27 g
• Carbs: 72 g
• Fat: 33 g

Ingredients

• 500 g Potato
• 250 g Wheat flour
• 4 piece Egg
• 10 g Minimum butter sweet
• 0.2 tsp Nutmeg
• 300 g Light semi-thick cream (12%)
• 150 g Smoked lardons
• 50 g Parmesan cheese

Instructions

1. Prepare the gnocchi

   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. Prepare the carbonara sauce

   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. Assemble and serve

   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.

Chef's tips

• 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.

Storage

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.