Gnocchi Carbonara with Chardonnay

Gnocchi

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