Ingredients

For the Gnocchi

• 2.2 lb (1 kg) potatoes (Russet or Yukon Gold)
• 3 cups (370 g) all-purpose flour
• 2 large eggs
• Salt, to taste

For the Filling

• 6 egg yolks
• 1 whole egg
• 5.3 oz (150 g) Pecorino Romano DOP, finely grated
• Freshly ground black pepper, to taste

For the Topping

• 6 oz (170 g) guanciale (or pancetta), diced
• Extra grated Pecorino Romano and black pepper, for serving

---

👩‍🍳 Instructions

Step 1 – Make the Gnocchi Dough

Boil the potatoes in salted water until tender. Peel and mash them while still warm.
Place the mashed potatoes on a work surface and add the flour, one egg, and a pinch of salt.
Mix until you have a smooth, dense, and uniform dough.
Cover with plastic wrap and refrigerate for 30 minutes.

---

Step 2 – Prepare the Carbonara Filling

In a bowl, whisk together the egg yolks and the remaining whole egg.
Add the Pecorino Romano and freshly ground black pepper, whisking vigorously until you get a thick, smooth, and creamy mixture.
This will be your rich Carbonara filling.

---

Step 3 – Shape the Gnocchi

Roll out the dough on a floured surface to about ½ inch (1 cm) thickness.
Use a glass or a round cutter to cut out discs of dough.

---

Step 4 – Fill the Gnocchi

Place a small spoonful of the Carbonara mixture in the center of each disc.
Seal carefully with your fingers, forming smooth round gnocchi balls.

---

Step 5 – Cook the Gnocchi

Bring a large pot of lightly salted water to a boil.
Gently drop in the stuffed gnocchi and cook for 3–4 minutes, until they rise to the surface.
Be careful not to overcook — the filling should stay soft and molten inside.

---

Step 6 – Finish and Serve

Meanwhile, cook the diced guanciale in a skillet until golden and crispy.
Plate the gnocchi, top with crispy guanciale, a generous sprinkle of Pecorino Romano, and freshly ground black pepper.
Serve immediately and enjoy that irresistible creamy center!