1 kg potatoes, boiled
2 egg yokes
150 grams 00 flour
1 Tbs Salt
2 cloves garlic, diced
¼ cup butter
1 cup whole milk
½ lb Parmigiano Cheese
Pinch of salt, black pepper
1 Tablespoon Italian Spice Blend
1. Boil the potatoes 10-15 minutes, or until soft and tender. Let cool and then add the salt, egg yokes, and flour. Mix until well combined.
2. Roll into long strips (around ½ inch thick) and cut into 1 inch pieces. Cook for 5-6 minutes or until a la dente! Set aside and begin preparing the carbonara sauce (see below)
3. In a medium saucepan add butter and milk. Cook over medium heat and whisk until melted. Slowly add the grated parmesan cheese (and pecorino if desired). Continue to whisk until smooth. Add the minced garlic, Italian Spice Blend, and a pinch of salt and pepper.
4. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with the homemade gnocchi and enjoy!