Ingredients
The following ingredients have 4 Servings
- 1 kg baking/fluffy potatoes
- 2 egg yolks
- 1-1.5 cups flour
- salt to taste
- 250 g dry cured (smoked streaky bacon, chopped)
- 2 cloves garlic (thinly sliced)
- 4 free-range eggs
- 125 ml 1/2 cup cream
- 1 cup grated Pecorino cheese
- freshly cracked black pepper
- salt to taste
- large handful chopped Italian parsley
Instruction
- To make the gnocchi, place the potatoes on a baking sheet and bake at 200°c until a skewer is easily inserted.
- Remove from the oven and allow to cool slightly.
- Halve the potatoes and scoop the flesh into a bowl. Mash well.
- Add the egg yolks and mix well.
- Add the flour, 1/2 cup at a time and mix in gently, you don’t want to over-work the dough. I only needed 1.5 cups of flour for my gnocchi but some mixtures might need a bit more. It’s best to make sure your potatoes are quite dry before adding the flour though as the more flour you add, the tougher your gnocchi will be.
- When you’ve added enough flour to result in a soft dough, break tennis ball sized pieces off of the dough and roll into long strips on a floured surface. Cut the strip into 1cm gnocchis and place on a floured tray until you are ready to cook them. If you like, you can also use a fork to make indents in the gnocchi which create little spaces to suck up more of the sauce.
- To make the carbonara, fry the bacon until slightly crisp and add the garlic.
- While the bacon is frying, combine the cream, eggs, Pecorino and seasoning and whisk well. Add the hot bacon to the sauce and set aside.
- To cook the gnocchi, bring a large pot of water to the boil. Drop in the gnocchi gently and when it floats to the surface, remove with a slotted spoon.
- Once your gnocchi is cooked, add it to the sauce and stir to coat all the gnocchi in the sauce. Allow to stand for a few minutes for the gnocchi to absorb the sauce then serve with fresh parsley.
