Go Back
–+ servings
Print

Gnocchi Carbonara

Carbonara with an AFB twist!
Course Dinner, Main Course
Cuisine Australian, Italian
Keyword authentic carbonara, gnocchi, gnocchi carbonara, homemade gnocchi
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 780kcal
Author AnotherFoodBlogger

Equipment

  • Chopping board
  • Chef Knives
  • potato ricer
  • frying pan
  • saucepan
  • mixing bowl

Ingredients

  • 4 eggs
  • 1 egg yolk
  • 2 cloves garlic
  • 1 cup Parmesan cheese
  • 400 g pancetta cut like thick cut bacon about ½ - 1 cm thick
  • salt
  • pepper
  • thyme

Gnocchi

  • 1 kg potatoes
  • 1.5-2 cups flour
  • 1 pinch salt
  • 1 egg yolk
Metric - US Customary

Instructions

Gnocchi

  • Wash the potatoes and prick multiple times with a fork
  • Microwave until fork tender – approx. 10-20 minutes (size dependant)
  • Peel the potatoes and mash using a potato ricer
  • Add pinch of salt, egg yolk & combine
  • Add 1 cup of flour and combine. If dough is too wet add more flour gradually
  • Once dough is ready then divide it into 4 pieces
  • Take each piece and roll it out into a log about ½- ¾ “ thick.
  • Cut the gnocchi into ¾ - 1“thick pieces
  • 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
  • Get a pot of salted boiling water ready for the gnocchi

The Rest

  • Dice the pancetta into matchsticks and crush the garlic
  • Mix together the eggs, pepper & parmesan – set aside
  • 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
  • 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
  • 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!
  • Finish with grated parmesan, black pepper and sprinkle of thyme

Notes

Tips/Tricks

  • shop-bought gnocchi can be substituted for homemade
  • swap out pancetta for bacon lardons or speck
  • NEVER add the eggs to a hot pan as they will scramble – always remove from the heat and gently fold into the gnocchi
  • gnocchi can be stored (covered) at room temperature for 1-2 hours or covered tightly in the fridge for 4-5 hours. Alternatively, freeze them on a baking tray – spread out so they don’t stick together

Nutrition

Calories: 780kcal | Carbohydrates: 39g | Protein: 33g | Fat: 53g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 344mg | Sodium: 1140mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 347mg | Iron: 4mg