Gnocchi Carbonara with Chardonnay

Homemade Gnocchi with Chardonnay
Recipe Date: May 13, 2021
Difficulty: Easy
Measurements: Metric

Made especially for us by Another Food Blogger aka chef Gavin Sutherland, this is a decadent recipe to enjoy with Moores Hill Chardonnay.

Serves 4 people for a great night in


  • Eggs x 4 + 1 egg yolk
  • Garlic x 2 cloves
  • Parmesan cheese x 1 cup
  • Pancetta x 400g – cut like thick cut bacon about ½ - 1 cm thick
  • Salt & pepper
  • Thyme
  • Potatoes x 1 kg
  • Flour x 1.5/2 cups
  • Salt x pinch
  • Egg yolk x 1



  1. Wash the potatoes and prick multiple times with a fork
  2. Microwave until fork tender – approx. 10-20 minutes (size dependant)
  3. Peel the potatoes and mash using a potato ricer
  4. Add pinch of salt, egg yolk & combine
  5. Add 1 cup of flour and combine. If dough is too wet add more flour gradually
  6. Once dough is ready then divide it into 4 pieces
  7. Take each piece and roll it out into a log about ½- ¾ “ thick.
  8. Cut the gnocchi into ¾ – 1“thick pieces
  9. Using the back of a fork, roll the gnocchi pieces down towards the prongs of the fork. This helps form indentations which will help coat the gnocchi in the sauce later
  10. Get a pot of salted boiling water ready for the gnocchi

The Rest

  1. Dice the pancetta into matchsticks and crush the garlic
  2. Mix together the eggs, pepper & parmesan – set aside
  3. Fry the pancetta until crispy – approx. 4 minutes, remove most of the excess fat leaving about 1 tbsp behind. Add the garlic and cook for a further minute
  4. Boil the gnocchi in salted water and once floating remove and add to the frying pan with pancetta – toss to combine and remove from the heat
  5. Add a couple tbsp of the pasta water to the egg mix and pour the mix into the gnocchi frying pan – the residual heat in the pan will cook the eggs gently rather than scrambling them!
  6. Finish with grated parmesan, black pepper and sprinkle of thyme

Essential Tools

  • Chopping board
  • Chef knives
  • Potato ricer
  • Frying pan
  • Saucepan
  • Mixing bowl


  • Shop bought gnocchi can be substituted for homemade
  • Swap out pancetta for bacon lardons or speck
  • NEVER add the eggs to a hot pan as they will scramble – always remove from the heat and gently fold into the gnocchi
  • Gnocchi can be stored (covered) at room temperature for 1-2 hours or covered tightly in the fridge for 4-5 hours. Alternatively freeze them on a baking tray – spread out so they don’t stick together