Coal Miners Gnocchi

Transport your taste buds to the hearty traditions of the Italian countryside with Coal Miners Gnocchi, a rustic yet indulgent dish inspired by humble ingredients and bold flavors. Made with pillowy homemade gnocchi crafted from russet potatoes, this dish is paired with a luscious sauce featuring smoky pancetta, garlic, crushed tomatoes, and a touch of heavy cream for richness. The addition of smoked paprika and fresh parsley brings depth and brightness to every bite, while grated Parmesan ties it all together with a savory finish. Perfect for cozy family dinners or impressing guests, this recipe delivers restaurant-worthy results in just an hour. Elevate your pasta night with this comforting, hand-rolled masterpiece! Keywords: homemade gnocchi recipe, pancetta tomato cream sauce, easy Italian dinners, smoked paprika pasta, comforting gnocchi dish.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1.5 cups All-purpose flour
• 1 large Egg
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 4 ounces Pancetta (or smoked bacon)
• 2 minced Garlic cloves
• 1 cup Crushed tomatoes
• 0.5 cup Heavy cream
• 1 teaspoon Smoked paprika
• 2 tablespoons Fresh parsley
• 0.5 cup Parmesan cheese
• 0.25 teaspoon Ground black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash the russet potatoes, pierce them with a fork, and bake for about 50 minutes or until fully tender. Allow them to cool slightly.

Step 2

Peel the potatoes and rice them using a potato ricer, or mash them thoroughly to remove any lumps. Spread the riced or mashed potato onto a clean work surface or large bowl.

Step 3

Sprinkle the all-purpose flour evenly over the potatoes. Make a well in the center and crack the egg into the well. Add the salt.

Step 4

Using your hands, gently mix the ingredients together until a soft dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.

Step 5

Divide the dough into four pieces. Roll each piece into a long rope, about 3/4 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi. Optionally, roll each piece over the tines of a fork to create ridges.

Step 6

Bring a large pot of salted water to a boil. While waiting, prepare the sauce.

Step 7

In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove the pancetta from the skillet and set aside.

Step 8

Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Stir in the crushed tomatoes, heavy cream, smoked paprika, and black pepper. Simmer for 5 minutes.

Step 9

Return the pancetta to the sauce and adjust the seasoning with salt as needed. Reduce the heat to low and keep warm.

Step 10

Once the water is boiling, carefully drop the gnocchi into the pot in small batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer directly to the sauce.

Step 11

Gently toss the cooked gnocchi in the sauce until well coated. Stir in half of the chopped parsley and the grated Parmesan cheese.

Step 12

Serve the gnocchi hot, garnished with the remaining parsley and additional Parmesan if desired.

Nutrition Facts

Serving size	(1409.8g)

Amount per serving	% Daily Value*
Calories	2728.6

Total Fat 137.3g	0%
Saturated Fat 56.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 444.7mg	0%
Sodium 4535.9mg	0%
Total Carbohydrate 286.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 14.7g
Protein 76.6g	0%

Vitamin D 53.8IU	0%
Calcium 659.5mg	0%
Iron 19.4mg	0%
Potassium 4485.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 11.4%

Carbs: 42.7%