Gnocchi Carbonara

Carbonara with an AFB twist!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Gnocchi ---
2. 2Wash the potatoes and prick multiple times with a fork
3. 3Microwave until fork tender – approx. 10-20 minutes (size dependant)
4. 4Peel the potatoes and mash using a potato ricer
5. 5Add pinch of salt, egg yolk & combine
6. 6Add 1 cup of flour and combine. If dough is too wet add more flour gradually
7. 7Once dough is ready then divide it into 4 pieces
8. 8Take each piece and roll it out into a log about ½- ¾ “ thick.
9. 9Cut the gnocchi into ¾ - 1“thick pieces
10. 10Using 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. 11Get a pot of salted boiling water ready for the gnocchi
12. 12--- The Rest ---
13. 13Dice the pancetta into matchsticks and crush the garlic
14. 14Mix together the eggs, pepper & parmesan – set aside
15. 15Fry 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. 16Boil 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. 17Add 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. 18Finish with grated parmesan, black pepper and sprinkle of thyme