Homemade Gnocchi with Zesty Carbonara Sauce
Indulge in the comforting flavors of homemade potato gnocchi paired with a peppery carbonara sauce. Each bite delivers a perfect balance of creamy richness and a hint of spice, transforming simple ingredients into a gourmet experience. Perfect for dinner dates or family gatherings, this dish promises to impress and satisfy with its delightful textures and bold flavors.
ingredients
- 2 lbs russet potatoes
- 1 ½ cups all-purpose flour
- 1 large egg
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
- 4 oz pancetta, diced
- 2 large eggs
- 1 teaspoon freshly cracked black pepper
- ½ cup heavy cream
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for serving)
steps
- 1.
Begin by peeling the potatoes and boiling them in salted water until fork-tender, about 20-25 minutes. Drain and let cool slightly.
- 2.
While the potatoes cool, cook the pancetta in a skillet over medium heat until crispy. Remove from heat and set aside, keeping the fat in the pan.
- 3.
Mash the potatoes until smooth, then combine with flour, egg, and salt. Knead gently, just until a soft dough forms.
- 4.
Divide the dough into portions and roll out each into ropes about ¾ inch thick. Cut the ropes into 1-inch pieces and use a fork to shape the gnocchi.
- 5.
In a large pot of salted boiling water, cook the gnocchi until they float, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 6.
In the same skillet with pancetta, reduce heat and add heavy cream. Stir in the eggs, Parmesan, black pepper, and mix until creamy.
- 7.
Toss cooked gnocchi in the carbonara sauce, coating them well. Adjust seasoning if needed.
- 8.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese. Enjoy!
