GNOCCHI CARBONARA

INGREDIENTS:

- 1 Tbsp. olive oil

- ½ lb. thick sliced bacon or pancetta, chopped into small cubes

- 4 - 5 medium garlic cloves, chopped

- ½ tsp. red pepper flakes

- 1 cup light cream

- 2 Tbsp butter

- 2 or more large eggs

- Kosher salt and freshly ground black pepper

- 1 pound package shelf-stable potato gnocchi, or CCB's homemade gnocchi

- ½ cup Romano cheese, grated

- Fresh parsley, chopped, for garnish

INSTRUCTIONS:

Heat the olive oil in a skillet.Brown the bacon until crispy and add the chopped garlic at the end for about a minute.Add red pepper flakes and stir.Add the cream and heat to a boil.Meanwhile, in a skillet over medium-high heat, melt 2 Tbsp. butter.Crack eggs into skillet and season with salt and pepper.Cover pan and cook until eggs are crispy and yolk is still soft. Set aside.Cook gnocchi according to package directions, about 3 minutes; drain.Pour sauce over cooked gnocchi.Toss together in a bowl.

Serve and top with crispy fried egg, plenty of grated Romano cheese and chopped parsley.

(Source: https://www.ciaochowbambina.com/gnocchi-carbonara/)