Tuesday, July 30, 2013

Gnocchi carbonara recipe

Photo: Gnocchi carbonara recipe

The home of tasty food recipes invites you to try Gnocchi carbonara recipe. Enjoy my collection of delicious food recipes and learn how to make Gnocchi carbonara.

Make your own gnocchi with this heart-warming recipe for winter. 

Ingredients (serves 6)

1.5kg (about 5 large) sebago potatoes, peeled, chopped into 3cm pieces
2 eggs, lightly beaten
Pinch of nutmeg
2 1/3 cups (350g) plain flour, sifted
2 tbs extra virgin olive oil
250g pancetta, roughly chopped
2 garlic cloves, chopped
2 cups (500ml) thickened cream
40g unsalted butter
1 cup (120g) frozen baby peas, blanched, refreshed
Shaved parmesan (optional) and finely chopped flat-leaf parsley, to serve 


Place potato in a pan and cover with cold water. Bring to the boil over medium-high heat and cook for 20-25 minutes or until tender. Drain, then return potato to pan over low heat. Cook, shaking the pan, for 1-2 minutes to remove excess moisture.

Pass potato through a potato ricer into a bowl and season. Add eggs, nutmeg and flour and bring mixture together with your hands to form a soft dough - be careful not to overwork it. Divide mixture into 6 portions and roll each into a thin log, then cut into 2cm pieces.

In batches, cook gnocchi in boiling salted water for 1 minute or until they float to the surface. Remove with a slotted spoon and plunge into a bowl of iced water. Drain and set aside.

Heat 1 tbs oil in a pan over medium-high heat. Add the pancetta and cook, stirring occasionally, for 2-3 minutes until pancetta starts to crisp. Remove and whiz in a small food processor until fine, then return to the pan. Reduce heat to medium, then add garlic and cream, and cook, stirring occasionally, for 6-8 minutes until sauce has reduced by about one-third. Season well and keep warm.

Meanwhile, melt butter with remaining 1 tbs oil in a frypan over medium-high heat. Cook the gnocchi, in batches if necessary, for 2-3 minutes, turning, until golden. Gently toss the gnocchi with the peas and cream mixture until combined.

Season, then garnish with parmesan, if using, and parsley. Serve immediately. 


If you're short on time, you can use a good-quality store-bought gnocchi.

delicious. - July 2011, Page 92
Recipe by Valli Little

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