Gnocchi alla carbonara

To prepare the gnocchi carbonara, first boil the potatoes starting with cold water, calculating about 30-40 minutes from boiling 1. When they are soft enough to pierce with a fork, drain and peel them 2. Mash the potatoes in a bowl using a potato masher 3.

Place the mashed potatoes on the work surface, creating a well in the center, then add the flour 4, a pinch of salt 5, and the egg 6.

Start gathering the ingredients with a dough cutter 7, then continue to knead with your hands 8 until you get a smooth and homogeneous dough 9.

Divide the dough into small portions 10, then form them into logs 11, lightly flouring the work surface 12.

Cut the logs into small pieces 13, then roll them over the tines of a fork to create the typical ridges 14. Place the gnocchi on a lightly floured tray 15.

Move on to the sauce: place the guanciale in a hot pan 16 and brown it over medium heat until crispy 17. Drain the browned guanciale to collect the cooking fat 18 and set aside.

Place the egg yolks in a bowl with grated Pecorino 19, then add some of the guanciale cooking fat while whisking to combine 20. Pepper to taste 21.

Place the bowl over a saucepan and continue to stir the mixture in a double boiler for a couple of minutes 22. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi 23; add a drizzle of oil to the boiling water to prevent sticking. As soon as the gnocchi float to the surface, drain and transfer them to a bowl 24.

If necessary, dilute the egg and Pecorino mixture with a little cooking water 25, then pour it into the bowl with the gnocchi 26 and mix well 27.

Plate the gnocchi 28 and add the crispy guanciale 29. Finish with freshly ground pepper and more cheese to taste. Your gnocchi carbonara is ready to be served 30!