Today is the type of day they don’t warn you about when you say you want kids/when you’re pregnant. The type of day where your children didn’t sleep all too well the night before but you still have to go about your day in a normal, functioning fashion. The type of day when all that is going to get you through is good coffee (thank you Nespresso). So I’m sure you’ll excuse me for not writing a long, winding post about how fabulous this gnocchi is. I hope that, by now, you trust my judgement.
This takes a little bit of effort as I made the gnocchi myself (but it really is ok if you use store-bought). I make the gnocchi early on during the day so that they get a chance to dry out a little. I used the same recipe I did for my Pork ragu and roasted garlic gnocchi recipe, simply leaving out the roasted garlic. I loved how the soft gnocchi soaked up all the creamy, eggy, bacony sauce. Perfect comfort food for a tired Monday.
- 1 kg (2.2 pounds) baking/fluffy potatoes
- 2 egg yolks
- 1-1.5 cups flour
- salt to taste
- 250g (8.82 ounces) dry cured, smoked streaky bacon, chopped
- 2 cloves garlic, thinly sliced
- 4 free-range eggs
- 125ml (4.23 fluid ounces) (1/2 cup) cream
- 1 cup grated Pecorino cheese
- freshly cracked black pepper
- salt to taste
- large handful chopped Italian parsley
- To make the gnocchi, place the potatoes on a baking sheet and bake for 45 minutes – 1 hour 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 (0.39 inches) 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.