Jacobson Culinary Arts

Potato Gnocchi with Carbonara Sauce

Gnocchi Dough

• 3 pounds baked Russet potatoes, yield 3 cups • 2 cups All-purpose flour • 1 cup fine corn meal • 3 eggs • ¾ cup Pecorino Romano cheese • 1 Tablespoon salt • Pinch nutmeg • 1 teaspoon ground black pepper

Carbonara Sauce

• 3 Tablespoon extra-virgin olive oil • ½ cup onion, small dice • 10 ounces bacon or pancetta cut into thin strips • 1 cup vegetable stock or pasta water • 1-pound gnocchi, spaghetti, or linguini • ½ cup Parmesan cheese grated • ¼ cup Romano cheese grated • 1 cup heavy cream • ½ cup frozen peas • 2 eggs • 2 tablespoons Italian parsley chopped • Salt and pepper to taste Bake potatoes, slice while still warm and scoop out pulp, mash with fork. Spread potatoes on a baking sheet and let dry 10 minutes, gather potatoes into a mound. Make a hole and add beaten egg, cheese, salt, pepper, nutmeg, and flours Mix well, knead dough, but do not overwork. Allow dough to rest covered for 10 minutes. Roll pieces of dough into finger thick logs and cut 1-inch lengths (keep dough covered). Press lightly with semolina floured fork or roll-on gnocchi board. Bring a pot of salted water to boil for pasta until tender, strain and set aside. Heat oil in large sauté pan over medium heat. Add bacon or pancetta, cook until almost done. Add onion and cook until softened. Add stock, and peas. Whisk together cream, cheeses, eggs, and parsley. Slowly add cream mixture to pan, whisking continuously over medium heat. Fold in Gnocchi and adjust seasoning and consistency (if too dry, add little more stock. Plate and sprinkle with freshly ground pepper and grated cheese. Roasted Cherry tomatoes and sprigs of fresh basil may be added for color and garnish.