Gnocchi Zozzona
About 1h 20mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Gnocchi Zozzona
About 1h 20mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Bake whole potatoes on salt at 200°C. Peel and rice while hot, then spread and steam.
- 2Fold in flour, yolks and salt to make dough, roll into ropes, cut into pillows and dust with flour.
- 3Fry guanciale in a cold pan over medium heat until golden. Separate crispy pieces from the fat.
- 4Brown sausage in the pan, add tomatoes, and simmer until glossy.
- 5Whisk yolks, Pecorino, and toasted pepper into a paste, then whisk in the reserved guanciale fat.
- 6Boil gnocchi until they float and toss in the sauce with a ladle of pasta water.
- 7Remove from heat, toss in the yolk mixture, and fold in three-quarters of the guanciale. Top with remaining guanciale, Pecorino, and pepper.
Ingredients
- 800 g starchy potato
- coarse salt (optional)
- 200 g type 00 flour
- 2 egg yolk
- 1/2 tsp fine sea salt
- 160 g guanciale
- 200 g italian pork sausage
- 400 g san marzano tomato
- 4 room temperature egg yolk
- 100 g pecorino romano
- 1.5 tsp coarse-ground black pepper
