Carbonara Stuffed Gnocchi Balls

Enough's enough! We just want al our favourite pasta dish's in one bowl!

Done in 1.5 hours

Serves 2

Dish by Ori Goldberg

Ingredients

Gnocchi:

1kgpotatoes, baked

150gflour

salt and pepper, to taste

Carbonara Filling:

5egg yolks

150gpecorino, grated

140gpancetta, diced

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!

Method

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!!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!