Nhoque à carbonara

Ingredientes

• 4 eggs
• 1 egg yolk
• 2 cloves garlic
• 1 cup Parmesan cheese
• 400 g pancetta (cut like thick cut bacon about 1/2 - 1 cm thick)
• salt
• pepper
• thyme
• 1 kg potatoes
• 1.5-2 cups flour
• 1 pinch salt
• 1 egg yolk

Modo de preparo

1. 1

   --- Gnocchi ---

2. 2

   Wash the potatoes and prick multiple times with a fork

3. 3

   Microwave until fork tender – approx. 10-20 minutes (size dependant)

4. 4

   Peel the potatoes and mash using a potato ricer

5. 5

   Add pinch of salt, egg yolk & combine

6. 6

   Add 1 cup of flour and combine. If dough is too wet add more flour gradually

7. 7

   Once dough is ready then divide it into 4 pieces

8. 8

   Take each piece and roll it out into a log about ½- ¾ “ thick.

9. 9

   Cut the gnocchi into ¾ - 1“thick pieces

10. 10

    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

11. 11

    Get a pot of salted boiling water ready for the gnocchi

12. 12

    --- The Rest ---

13. 13

    Dice the pancetta into matchsticks and crush the garlic

14. 14

    Mix together the eggs, pepper & parmesan – set aside

15. 15

    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

16. 16

    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

17. 17

    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!

18. 18

    Finish with grated parmesan, black pepper and sprinkle of thyme