Gnocchi Carbonara

Pane-Bistecca

Calling all gnocchi monsters out there, you must try these gnocchi carbonara! Carbonara goes wonderfully with the velvety, delicious gnocchi! But a real carbonara, just eggs, grated cheese, pepper and bacon. No mushrooms, no cream, no strange ingredients, because then it’s no longer carbonara!

Unfortunately, many restaurants disregard this and add all sorts of things. Then they shouldn’t call it carbonara either, because if I order gnocchi with tomato sauce, I won’t settle for gnocchi with cream sauce. It’s the same with carbonara. It’s often just a creamy sauce. Completely wrong!

I usually make the gnocchi myself, but you can also buy some ready-made in Europe. However, the store-bought ones don’t turn out as velvety and soft as the homemade ones, because they must be preserved. It’s done actually really quick.

Prep time

20 min

Cooking time

10 min

Portions

Total time

30 min

Ingredients

2 Potatoes for Baked Potatoes
approx. 80-100 g Flour
150 g Bacon or better Pancetta, chopped

Sauce

1 Egg
2 Egg yolks
Salt und Pepper
20 g Pecorino or Parmesan grated

Instructions

Step 1

Boil the potatoes until soft and leave to cool slightly. Then peel and press through a potato ricer into a bowl.

Step 2

I work with a food processor, so use the dough hook and add a little flour while kneading. Only add enough flour to make a dough that is not too sticky. Remember, too much flour will make the gnocchi hard.

Step 3

Bring salted water to the boil and fry the bacon in a shallow pan until crispy.

Step 4

Meanwhile, mix the ingredients for the sauce together in a cup. If you use pecorino, don’t add too much salt, the cheese is already salty.

Step 5

I formed long rolls from the dough and then put pieces of it directly into the boiling water. As soon as they float to the top, they are cooked. Skim them off and mix with the bacon.

Schritt 6

Then mix in the egg sauce and serve immediately.

Notes

Delicious!!! And here are more Gnocchi Recipes!

Gnocchi Carbonara