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Gnocchi carbonara
Gnocchi carbonara
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Prep Time:
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Homemade gnocchi with creamy carbonara sauce.
Ingredients:
  • 1.5kg (about 5 large) sebago potatoes, peeled, chopped into 3cm pieces
  • 2 eggs, lightly beaten
  • Pinch of nutmeg
  • 350g plain flour
  • 36.40 gm extra virgin olive oil
  • 250g pancetta, roughly chopped
  • 2 garlic cloves, chopped
  • 500ml thickened cream
  • 40g unsalted butter
  • 120g pea
  • Shaved parmesan (optional), to serve
  • Finely chopped flat-leaf parsley, to serve
Instructions:
  • Add potato to a pan and cover with cold water, then bring to a boil over medium-high heat. Cook for 20-25 minutes until tender. Drain and return potato to the pan over low heat. Cook for 1-2 minutes while shaking the pan to remove excess moisture.
  • Rice the potato into a bowl, season, then mix in eggs, nutmeg, and flour with your hands until a soft dough forms - handle gently. Divide the dough into 6 parts, roll each into a thin log, and cut into 2cm pieces.
  • Cook the gnocchi in batches in boiling salted water for 1 minute or until they float. Use a slotted spoon to transfer them to a bowl of iced water, then drain and set aside.
  • In a pan over medium-high heat, heat 1 tablespoon of oil. Cook the pancetta for 2-3 minutes until crispy, stirring occasionally. Remove from the pan and pulse in a small food processor until finely chopped. Return the pancetta to the pan. Reduce heat to medium, then add garlic and cream. Cook for 6-8 minutes, stirring occasionally, until the sauce is reduced by about one-third. Season to taste and keep warm.
  • In a frypan over medium-high heat, combine butter and the remaining tablespoon of oil until melted. Cook the gnocchi in batches for 2-3 minutes until golden. Mix the gnocchi with the peas and cream until well combined.
  • Sprinkle with parmesan and parsley before serving for an added burst of flavor. Enjoy immediately.

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