Gnocchi Carbonara
This dish is bound to put a smile on people’s faces. Release your inner chef with this Gnocchi Carbonara full of bacon, mushrooms and garlic. This is the perfect match for our Chardonnay which compliments all of those wonderful flavours.
INGREDIENTS
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160g bacon
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200g chestnut button mushrooms (quartered)
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2 plump garlic cloves (minced)
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450g fresh potato gnocchi
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For the carbonara style sauce:
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3 egg yolks
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50ml double cream
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50g Parmesan cheese (finely grated)
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Flat leaf parsley (a small handful, chopped – approx. 10g)
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Small pinch sea salt
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Big pinch black pepper
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To serve (optional):
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Extra flat leaf parsley
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Extra Parmesan"
Recipe by @real.foodie
METHOD
1. Add the bacon and mushrooms to a non-stick frying pan on medium heat and
cook until lightly golden. About 5 mins. Add the garlic during the last minute. Once
cooked, set aside. Reserve a little bacon fat in the frying pan.
2. Bring a large pot of water to the boil. Add the gnocchi and cook until it floats to the
top. About 2 mins. Heat up the non-stick frying pan again and add the cooked
gnocchi (drained). Add a little extra cooking oil if needed. Fry on both sides until
golden. This will take a good 5-10 mins depending on how crisp you like them.
Tip: Keep the gnocchi cooking water in the pot with the lid on to keep the actual
saucepan hot. The water will be discarded, and everything will be combined at the
end, using the residual heat from the saucepan to cook the sauce without any risk
of scrambling.
3. Whilst the gnocchi are frying make the carbonara style sauce by combining all
ingredients in a separate jug/bowl. Mix lightly with a fork.
4. Once the gnocchi are nice and golden, discard the water from the saucepan and –
working quickly – add the gnocchi, carbonara style sauce and fried
bacon/mushrooms to the saucepan. Pop on the lid and shake vigorously from side
to side / up and down for 20-30 seconds. This method cooks the egg yolks using
residual heat and ensures a smooth and silky finish.
5. Serve with extra fresh parsley and parmesan.
