Gnocchi Carbonara

Gnocchi Carbonara

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  • Prep Time


  • Total Time


  • Servings



  • Gnocchi

  • 1

    kg baking/fluffy potatoes

  • 2

    egg yolks

  • 1-1.5

    cups flour

  • salt to taste

  • Carbonara

  • 250

    g dry cured, smoked streaky bacon, chopped

  • 2

    cloves garlic, thinly sliced

  • 4

    free-range eggs

  • 125

    ml (½ cup) cream

  • 1

    cup grated Pecorino cheese

  • freshly cracked black pepper

  • salt to taste

  • large handful chopped Italian parsley


Instructions 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, ½ 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.


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