Fluffy potato pillows, stuffed with a super easy, 4 ingredient carbonara filling makes for a real show stopping dish... but you don't have to tell your guests how easy they are to make!
Start by baking our potatoes, for at lest 45 minutes, until soft. Allow to cool before scooping out the insides, and passing them through a ricer/sieve. To our mashed potato, add the flour and knead only until the dough comes together, and allow to rest for 20 minutes.
The filling is as simple as frying off our pancetta, until the fat has been rendered, and mixing together our egg yolks, pecorino and some of the fat from our pancetta. Make sure this is nice and thick before storing in a piping bag.
On a well floured surface, roll out our gnocchi dough, to 1cm thick. Cut rounds using a cutter, and pipe our filling into the centre, before pinching the dough shut and rolling them in our hands gently to shape.
Place our filled gnocchi into salted bowling water until they float. remove and place in a small pan with butter, some pasta water and cook for a minute, before turning off the heat, and adding some more grated pecorino, and our fried pancetta. Plate up and enjoy!!
