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slice of torta salata spinach tart

Gnocchi Carbonara

This decadent, savoury and impressive torta salata is so easy to make and will leave your meals much more exciting. I gathers the most delicious combinations of all: spinach and bacon.
5 from 7 votes
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 365 kcal

Equipment

  • Sauté pan
  • Large pan

Ingredients
  

  • 500 grams gnocchi
  • ½ cup Pecorino Romano or Parmigianno Regianno grated
  • 2 medium egg yolks
  • ½ cup pork belly, guanciale or bacon chopped
  • ½ teaspoon freshly ground black pepper
  • 2-3 tablespoon cooking water from gnocchi

Instructions
 

  • Bring to a boil a large pan with salted water over high heat.
  • Add the cheese, black pepper and egg yolks to a small bowl and mix with a splash of the salted water to emulsify it. Reserve.
  • In a large sauté pan or skillet, fry the pork belly at medium heat until crispy then turn off the heat.
  • Add all the gnocchi once the water is boiling violently.
  • Once the gnocchi starts floating, it’s ready and you can remove it with a slotted spoon and add it straight to the skillet with the pork belly.
  • Pour the egg mixture over to finish your gnocchi carbonara and toss to coat with a spoon.
  • Serve immediately with some extra black pepper if you like.

Notes

Pie pastry: Also known as brisè pastry, or shortcrust pastry is a prepared pastry for savoury tarts and pies. You can prepare in advance or buy beforehand.
Blind baking: It’s essential to make this and other pie recipes, don’t skip this part.
Bacon: Can substitute for pancetta or omit for a vegetarian option.
Storage: Keep the spinach and bacon Italian tart covered in the fridge for up to 2 days. Suitable for home freezing.
Keyword bacon, carbonara, egg yolk, gnocchi, main course, pecorino romano, pork belly, primo piatto