Name: Grilled Gnocchi Carbonara
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 serving(s)
Ingredients: 2 1/4 cups (160 g) fresh Parmesan cheese, grated; 3/4 cup (180 ml) water; 2 packets (350 g each) fresh or vacuum-packed gnocchi; 6 oz (170 g) pancetta, diced; 2 onions, thinly sliced; 3 tbsp (45 ml) olive oil; 1 1/2 cups (225 g) frozen peas, thawed; 4 egg yolks

Ingredients

- 2 1/4 cups (160 g) fresh Parmesan cheese, grated
- 3/4 cup (180 ml) water
- 2 packets (350 g each) fresh or vacuum-packed gnocchi
- 6 oz (170 g) pancetta, diced
- 2 onions, thinly sliced
- 3 tbsp (45 ml) olive oil
- 1 1/2 cups (225 g) frozen peas, thawed
- 4 egg yolks

Preparation

- With the rack in the middle position, preheat the oven to 425°F (220°C).
- In a bowl, mix together the cheese and water.
- On a non-stick baking sheet, coat the gnocchi, pancetta and onions in the oil. Bake for 20 minutes, stirring halfway through, or until the pancetta and gnocchi are golden and crispy. Add the green peas and cheese mixture. Mix well. Bake for another 2 minutes or until the cheese has melted. Remove from the oven. Generously season with pepper, but do not add any salt as the pancetta and cheese are already salty.
- Divide the gnocchi among warm, shallow bowls. Form a small nest in the centre of each bowl of gnocchi and place an egg yolk in the nest. Season with pepper and serve immediately.

Grilled Gnocchi Carbonara

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet