Servings: 4 servings
Calories: 550kcal
Equipment
- Large skillet
- medium bowl
- large pot
- Slotted spoon
Ingredients
For the Gnocchi
- 500 g potato gnocchi Fresh or store-bought, do not overcook!
For the Beef
- 200 g cured beef belly (or beef bacon) Rich, flavorful; may substitute prosciutto.
For the Sauce
- 2 whole large eggs Essential for creamy texture.
- 2 large egg yolks Increases richness.
For the Cheese
- 100 g Pecorino Romano cheese Finely grated, adds sharp flavor; can substitute Parmesan.
For Seasoning
- Freshly ground black pepper To taste.
For Cooking
- Gnocchi cooking water Save some while draining gnocchi for sauce.
Instructions
Preparation
- Dice the cured beef belly into ¼-inch cubes and finely grate the Pecorino Romano cheese. Whisk together the whole eggs and yolks, seasoning with black pepper.
- Place a large skillet over medium-low heat and add the diced beef. Cook until golden brown and crispy, about 8-12 minutes. Transfer beef pieces to a plate, leaving fat in the skillet.
- Bring a large pot of salted water to a boil, then add the gnocchi. They are ready when they float, about 2-4 minutes.
- Move drained gnocchi to the skillet with beef fat, keeping the heat very low.
- Add crispy beef back to the skillet. Pour in hot gnocchi cooking water and egg-cheese mixture, stirring to create a creamy sauce.
- Taste and adjust seasoning, serving immediately topped with extra Pecorino Romano and cracked pepper.
Notes
Optional: Garnish with fresh herbs like parsley for added flavor and color.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 60g | Protein: 30g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 350mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 250mg | Iron: 3mg
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