house-made gnocci carbonara
with truffle butter, sous-vide egg, & marin sun farms bacon
Here’s another shot at the gnoccicarbonara, this time we made the gnocci in house. We used yukon gold potatoes, roasted them in the oven until their skin cracked enough for us to peel, riced them, then folded with flour and egg yolk until it came together just enough to form little pillows out of. The trick is not to overwork the dough which stretches the gluten in the proteins and makes for a tougher piece of gnocci.