Saturday, October 19, 2013

Gnocchi Carbonara Coats the Soul

After a long work week, I'm always in the mood to indulge in some good ol' fashioned comfort food.  And because I had a package of John's Ravioli gnocchi (started in Corona, Queens), I wanted to put it to good use and create a homemade sauce to coat its beautiful ridges.  

Spotting an enticing recipe for Gnocchi Carbonara on the Simply Delicious blog, it inspired me to recreate it with my own spin.  Instead of bacon, I substituted in crispy cubes of pancetta that I rendered down, along with a mixture of fat free half and half (I know...that sounds like heresy), eggs and a mixture of romano, asiago and parmesan cheese.  The whole thing took about 15 minutes to make, which was totally awesome, and I just loved watching the sauce turn into thick, creamy, cheesy goodness.  The eggs cooked in a matter of seconds and served as a thickening agent for the already velvety sauce.

Once the sauce was done (less than 2 minutes), I mixed in the gnocchi and let it sit for about a minute or two.  Embellishing this already delightful mixture with some fresh herbs such as freshly chopped parsley is always a good idea.  Fresh basil would be nice too.  Bon appetit, friends!

Gnocchi Carbonara recipe, as adapted from the Simply Delicious blog.

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