- 160 g bacon
- 200 g chestnut button mushrooms, quartered
- 2 garlic cloves, minced
- 450 g fresh potato gnocchi
- Extra flat leaf parsley (to serve)
- Parmesan (to serve)
- For the carbonara style sauce:
- 3 egg yolks
- 50 ml double cream
- 50 g parmesan cheese, finely grated
- 10 g flat leaf parsley
- Small pinch sea salt
- Big pinch black pepper
Add the bacon and mushrooms to a non-stick frying pan on medium heat and cook until lightly golden. About 5 mins. Add the garlic during the last minute. Once cooked, set aside. Reserve a little bacon fat in the frying pan.
Bring a large pot of water to the boil. Add the gnocchi and cook until it floats to the top (about 2 mins). Heat up the non-stick frying pan again and add the cooked gnocchi (drained). Add a little extra cooking oil if needed. Fry on both sides until golden. This will take a good 5-10 mins depending on how crisp you like them. TIP: Keep the gnocchi cooking water in the pot with the lid on to keep the actual saucepan hot. The water will be discarded, and everything will be combined at the end, using the residual heat from the saucepan to cook the sauce without any risk of scrambling.
Whilst the gnocchi are frying make the carbonara style sauce by combining all ingredients in a separate jug/bowl. Mix lightly with a fork.
Once the gnocchi are nice and golden, discard the water from the saucepan and – working quickly – add the gnocchi, carbonara style sauce and fried bacon/mushrooms to the saucepan. Pop on the lid and shake vigorously from side to side / up and down for 20-30 seconds. This method cooks the egg yolks using residual heat and ensures a smooth and silky finish.
Serve with extra fresh parsley and parmesan.