Gnocchi carbonara recipe
The kids cannot wait to go on our Italian vacation, to them (and to us all) Italy is food heaven: pizza margherita, pasta in all shapes and sizes and of course Italian ice cream. But there is so much more to Italy. So tonight we enjoyed gnocchi carbonara and discussed how gnocchi are a combination of pasta and potato. We talked about the leaning tower of Pisa and lions that fought gladiators in the Colosseum in the old days, the perfect topic to discuss during dinner, indeed.
These potato and flour balls paired with broccoli, ham, pancetta and eggs are the perfect comfort food. My children loved this special Italian recipe and hopefully so will yours. I found it in the Dutch cook book Wereldeters. Author Marjolein’s philosophy is that children will be more likely to eat the food you serve them, when you involve them and tell stories about the country it is from. Her book is full of pictures and stories, one of its chapters is on Italy.
- 1 pack gnocchi di patate (500 g)
- 250 g ham, in small cubes
- 200 g pancetta, roughly chopped
- 500 g broccoli, chopped in florets
- 1 clove garlic, chopped
- 200 g grated Parmesan
- 4 eggs
- olive oil
- pepper and salt
- First, fry both the ham and pancetta until crispy
- Cook the broccoli for five minutes
- Boil the eggs for ten minutes and crumble, keep separate
- Add the broccoli to the ham and pancetta and keep warm
- It takes very little time to prepare the gnocchi. Make sure you add small portions of gnocchi to the boiling water and not boil them all at the same time. After a minute or two the gnocchi will float to the surface. Use a skimmer to scoop the potato balls from the boiling water. Add them to the broccoli, ham and pancetta mix and it is ready to be served.
- Put a bowl with crumbled eggs and a bowl with the Parmesan on the table, so each family member can garnish the dish to their liking.