Carbonara Cream Gnocchi
Sweet potato gnocchi, filled with a Carbonara cream, and served with crispy guanciale and truffle pearls.
Ingredients: (serves 2-4)
Gnocchi Dough:
1 Sweet Potato (normal size)
300g - 350g Plain Flour (depends on the potato size)
1 Egg Yolk
Salt (a pinch)
Carbonara Filling:
5tbsp Bistrot 75 Carbonara Base Sauce (Dical House)
4tbsp Pecorino Romano Cheese (grated)
Freshly Ground Pepper (to taste)
200g Guanciale (thinly sliced)
Black Truffle Pearls (Dical House)
Method:
Start with the dough. Bake the sweet potato until you can easily prick it with a knife. You can also peel and boil it, or use a microwave. Let it cool off completely before using.
Scoop out the potato flesh in a bowl. Mash it completely with a fork.
Add the flour, egg yolk, and a pinch of salt.
Start mixing everything with a fork until the dough starts coming together. Then transfer it on a floured surface and continue kneading by hand.
Adjust the dough with enough flour until you have a nice solid dough. The amount varies according to the size of the potato.
After about 4 minutes of kneading, wrap it in cling film and place it in the fridge for about 30 minutes.
Prepare the filling by combining the Carbonara sauce with the Pecorino Cheese. Add a good amount of freshly ground pepper.
To combine the gnocchi, simply roll part of the dough, and cut it into small pieces of around 40g each.
Roll them into balls, and open them into small discs with the use of a rolling pin on a floured surface.
Place the dough ‘disc’ between your thumb and index finger and gently push downwards to create a pocket.
Fill it with about a teaspoon of the carbonara mixture.
Gently fold the dough, and pinch the ends to create a small ball.
Fry the guanciale in a frying pan. Do not use any fat as this will release a lot of its fat which will become essential to our dish.
When it’s nice and crispy, remove the guanciale from the pan, and put it aside. Leave the released fat in the pan.
Boil the gnocchi in a lot of boiling water until they start to float. Do not salt the water as both the Pecorino and Guanciale are quite salty.
Fry the gnocchi in the guanciale fat until they start getting crispy.
Serve them immediately with the crispy guanciale, freshly ground pepper, and little dollops of truffle pearls.
They are both excellent served as a starter or as main dish.
We paired it with Ribolla Gialla wine.
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