@thechefslibrary1: Gnocchi carbonara- softer, richer & better?! Full recipe below 👇 - The whole of Italy might hate me for this, and for sure I don’t want to debate the classics... but I want to show you a modern twist to this pinnacle of Italian Cuisine that I believe actually is worth it! 🇮🇹 This recipe combines two Italian classics into one magnificent dish. We’re talking traditional potato gnocchi—baked, not boiled—tossed in a strict Roman carbonara sauce. Only guanciale, only Pecorino Romano, only egg yolks, and plenty of black pepper. No cream, no shortcuts, just pure silk. ✨I post 2 authentic classics per week, follow for more! ✨ Cheers, TCL Ingredients for 4: - 1kg Floury potatoes (Russet/Maris Piper) - 200g All-purpose flour - 10 Egg yolks (2 for gnocchi, 8 for sauce) - 240g Guanciale - 160g Pecorino Romano - 2-3 tsp black peppercorns Step-by-Step: 1. The Gnocchi: Bake potatoes on a layer of salt at 200°C. Rice them while steaming hot, let the moisture evaporate, then gently fold in flour and yolk. Roll into ropes, cut, and shape. 2. The Prep: Toast peppercorns and grind coarsely. Render guanciale starting from a cold pan until the fat is liquid gold and strain, reserving both the guanciale bits and liquid fat. 3. The Sauce: Whisk 8 yolks with Pecorino and the toasted pepper until thick and pale and emulsify with the guanciale fat 4. The Assembly: Boil gnocchi until they float. Transfer to the guanciale pan and fry golden. Remove from heat, add starchy pasta water and the egg mixture. Toss rapidly until glossy #Gnocchi #Carbonara #Italianfood #Comfortfood #homecooking

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Wednesday 13 May 2026 16:03:18 GMT