Gnocchi Carbonara

The recipe Gnocchi Carbonara can be made in approximately 1 hour and 30 minutes. One serving contains 841 calories, 36g of protein, and 39g of fat. For $4.32 per serving, you get a main course that serves 4. 124 people have tried and liked this recipe. If you have eggs, cream, parsley, and a few other ingredients on hand, you can make it. Several people really liked this Mediterranean dish. It is brought to you by Simply Delicious Food. Overall, this recipe earns a pretty good spoonacular score of 73%. Similar recipes include Carbonara vegetariana (Vegetarian Carbonara), Lamb Ragu with Potato Gnocchi: Pasticcio di Agnello con Gnocchi di Patate, and Gnocchi alla romana (Roman Semolina Gnocchi).

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 kg baking/fluffy potatoes

125ml (1/2 cup) cream

250g dry cured, smoked streaky bacon, chopped

2 egg yolks

4 free-range eggs

1-1.5 cups flour

2 cloves garlic, thinly sliced

large handful chopped Italian parsley

1 cup grated Pecorino cheese

freshly cracked black pepper

salt to taste

Equipment:

baking sheet

skewers

bowl

oven

whisk

slotted spoon

pot

Cooking instruction summary:

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.

 

Step by step:


1. To make the gnocchi, place the potatoes on a baking sheet and bake at 200°c until a skewer is easily inserted.

2. Remove from the oven and allow to cool slightly.Halve the potatoes and scoop the flesh into a bowl. Mash well.

3. Add the egg yolks and mix well.

4. 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.

5. 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.

6. 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.


Nutrition Information:

Quickview
840k Calories
35g Protein
39g Total Fat
83g Carbs
17% Health Score
Limit These
Calories
840k
42%

Fat
39g
61%

  Saturated Fat
19g
119%

Carbohydrates
83g
28%

  Sugar
2g
2%

Cholesterol
367mg
122%

Sodium
1333mg
58%

Get Enough Of These
Protein
35g
72%

Selenium
39µg
56%

Phosphorus
521mg
52%

Vitamin B6
1mg
52%

Vitamin B1
0.63mg
42%

Vitamin B2
0.69mg
41%

Folate
159µg
40%

Manganese
0.77mg
39%

Iron
6mg
38%

Calcium
365mg
37%

Potassium
1219mg
35%

Vitamin B3
5mg
27%

Vitamin A
1219IU
24%

Vitamin K
22µg
22%

Magnesium
86mg
22%

Vitamin B5
2mg
21%

Vitamin C
16mg
20%

Copper
0.38mg
19%

Fiber
4g
18%

Zinc
2mg
17%

Vitamin B12
0.9µg
15%

Vitamin D
1µg
11%

Vitamin E
1mg
8%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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