Potato and Spinach Gnocchi
15 minEasyCarbonara Pie
Easy and flavorful, this tart is perfect as an appetizer or a main dish.
- Difficulty
- Medium
- Prep Time
- 80 min
- Cook Time
- 55 min
- Servings
- 6 people
Ingredients
- Potato starch (250 g box), 100 g
- Santa Lucia Yeast for Pizza and Savoury Dishes, 1 bag
- flour type 00, 250 g
- butter, 100 g
- eggs, 4
- salt, 15 g
- milk, 250 ml
- pepper, to taste
- grated pecorino cheese, 70 g
- guanciale, 200 g
- ricotta cheese, 60 g
Method
Prepare the dough:
Mix the flour, potato starch, and Santa Lucia yeast. Add the butter (at room temperature), 1 egg, and the salt. Knead, adding milk as needed, until you obtain a fairly firm dough. Let rest in the refrigerator for 25 minutes.
Prepare the filling:
In a bowl, combine the ricotta, the remaining 3 eggs, a pinch of salt, and a pinch of pepper, mixing until the mixture is fluffy.
Add the diced guanciale and the grated Pecorino, and mix again.
Take the dough and line a greased and floured 25 cm (10 in) diameter baking tin. Pour in the filling and bake at 180 °C (350 °F) for about 55 minutes.
Mix the flour, potato starch, and Santa Lucia yeast. Add the butter (at room temperature), 1 egg, and the salt. Knead, adding milk as needed, until you obtain a fairly firm dough. Let rest in the refrigerator for 25 minutes.
Prepare the filling:
In a bowl, combine the ricotta, the remaining 3 eggs, a pinch of salt, and a pinch of pepper, mixing until the mixture is fluffy.
Add the diced guanciale and the grated Pecorino, and mix again.
Take the dough and line a greased and floured 25 cm (10 in) diameter baking tin. Pour in the filling and bake at 180 °C (350 °F) for about 55 minutes.
