Stuffed spinach gnocchi with carbonara sauce
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 80 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Peanut-free and 5 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Pasta
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Potato peeled weight 350 g
- Spinach 100 g
- Egg yolk 40 g dough, 80 g sauce 120 g
- Plain flour 100 g dough and 30 g shaping 130 g
- Parmesan cheese 40 g dough, 80 g sauce 120 g
- Goat’s cheese firm, diced 100 g
- Nutmeg 0.2 g
- Parsley 3 g
- Salt 2 g
- Seasoned pancetta 120 g
- Extra virgin olive oil 10 g
- Black pepper 0.5 g
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Method
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Boil the whole potatoes for 25–30 minutes and mash through a ricer. Boil the spinach for 2 minutes, squeeze very dry and chop. Mix with the warm potato, 40 g yolks, 100 g flour, 40 g Parmesan, salt and nutmeg.
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Use the remaining 30 g flour to shape cylinders. Cut into 3 cm pieces, insert a cube of goat’s cheese and seal. Cook in gently simmering water, in batches, until they float; cook for another minute and drain. Reserve cooking water.
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Brown the pork belly strips in the oil until cooked through. In a bowl, mix the remaining yolks and Parmesan with 100 ml cooking water. Whisk over gently simmering water until thickened and reaching 71 °C without splitting.
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Remove the sauce from the heat and immediately toss with the gnocchi. Add the pork belly, pepper and parsley. Loosen with a spoonful of cooking water if needed.
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