# Gnocchi Zozzona

An indulgent, rich Roman pasta dish featuring pillowy homemade potato gnocchi in a savory tomato and pork sauce, finished with a creamy carbonara-style egg and Pecorino mixture.

- Servings: 4 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Bake whole potatoes on salt at 200°C. Peel and rice while hot, then spread and steam.
2. Fold in flour, yolks and salt to make dough, roll into ropes, cut into pillows and dust with flour.
3. Fry guanciale in a cold pan over medium heat until golden. Separate crispy pieces from the fat.
4. Brown sausage in the pan, add tomatoes, and simmer until glossy.
5. Whisk yolks, Pecorino, and toasted pepper into a paste, then whisk in the reserved guanciale fat.
6. Boil gnocchi until they float and toss in the sauce with a ladle of pasta water.
7. Remove from heat, toss in the yolk mixture, and fold in three-quarters of the guanciale. Top with remaining guanciale, Pecorino, and pepper.

## Source

- Original video: https://www.instagram.com/reel/DeexBldIZcY/?cplk=NjFpcjh5djY4aGh1
- Creator: Chefs Library (Christophoor)
- Recipe page: https://www.cliprecipe.com/recipe/11d77906-d999-464e-ad51-ff9196974b66
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt