· recipe ·
Gnocchi Carbonara
Carbonara is an emulsion, not a cream sauce. Rendered pork fat, warm starchy water, yolks, and cheese come together only after the skillet leaves direct heat.
Time and servings
- Prep
- 45 min
- Cook
- 70 min
- Total
- 115 min
- Servings
- 4
Nutrition per serving
- Calories
- about 680
- Protein
- 19 g
- Fat
- 42 g
- Carbs
- 57 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Render the guanciale
Cut the guanciale into short batons. Cook it in a dry skillet over medium-low heat until the fat renders and the edges are crisp, then remove the skillet from direct heat.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Mix the yolk and cheese base while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Mix the yolk and cheese base
While the water heats, whisk the pasteurized egg yolks with finely grated Pecorino Romano, Parmesan, and most of the black pepper until a thick paste forms.
Poach and reserve water
Lower the gnocchi into the gently boiling water and stir once. When they float, reserve a mug of starchy cooking water and lift the gnocchi into the guanciale skillet.
Emulsify away from heat
Turn the gnocchi through the rendered fat and let the skillet cool until it stops sizzling. Add the yolk mixture away from direct heat. Toss continuously, adding warm cooking water a spoonful at a time until glossy and fluid. Finish with the remaining black pepper and serve immediately.
