Too Delicious to Resist: Norbert Tarayre Unveils His Homemade Carbonara Gnocchi Recipe!

How about a little trip to Italy? Chef Norbert Tarayre delights us with a combination of two spectacular Italian recipes: homemade carbonara gnocchi. A real treat to be enjoyed with any fork.

For soft, well-formed homemade gnocchi that hold up during cooking, choosing the right potatoes is crucial! Opt for starchy, floury varieties like Bintje, Manon, or Agria. Their dry texture allows for a flexible dough with less flour, ensuring light, melt-in-your-mouth gnocchi. Avoid new or waxy potatoes, as they release too much water and make the dough sticky. With the right variety, a bit of flour, and a yolk, you’re on your way to authentic homemade gnocchi! And that’s not just us saying it… It’s Norbert!

For the gnocchi

• 500g potatoes (Mona Lisa)
• 80g flour
• 2 egg yolks
• 3g salt
• 1 pinch of nutmeg

For the carbonara

• 300g guanciale
• 6 egg yolks
• 100g Parmesan or Pecorino

1. Start by baking your potatoes in foil. Wrap each potato individually in aluminum and bake at 190°C for 40 minutes. If the potatoes are not cooked and firm to the touch after 40 minutes, bake them a few minutes longer.
2. Once cooked, peel them with a knife and place them in a bowl. Mash the potatoes. You can use a sieve like Norbert to achieve a really smooth puree. Then, mix in your flour, nutmeg, and the 2 egg yolks. Combine everything by hand to form a dough. If your dough is too smooth, add a bit of flour. However, be careful not to add too much as it could affect the desired texture of your gnocchi.
3. Once you have a good dough ball, flour your work surface and divide your dough into four pieces. Roll these pieces into logs.
4. Cut the logs into small chunks. Roll each piece between your fingers to shape your gnocchi. You can also use the back of a fork to create ridges on each gnocchi.
5. Boil the gnocchi in a pot of boiling water. Remove them once they float to the top. Then reserve them in a bath of olive oil. Since they are in oil, they won’t stick together.
6. Next, prepare the carbonara. Start by cutting your guanciale into matchsticks.
7. In a hot pan, melt the guanciale to extract the fat.
8. In a bowl, place your 6 egg yolks. Add a teaspoon of flour to prevent the yolks from cooking. Mix well. Add the Parmesan or Pecorino. Once your guanciale is well cooked, pour its fat over the previous mixture. Stir well to melt the Parmesan.
9. In a pan, heat a little water, add 40g of butter (to make a mounted butter). Once the butter has melted, add your gnocchi. Season with pepper. Once the gnocchi have slightly browned, remove them from the heat. To the pan of gnocchi, gradually add the egg yolk/flour/Parmesan mixture, stirring constantly. The sauce will coat the gnocchi.
10. Time to plate: in a deep plate, distribute a few gnocchi. About 7 to 8 per person. Drizzle with sauce. Top with a few matchsticks of guanciale. Finish by grating some Parmesan over the top.

Enjoy your meal!