Not that long ago I shared my Uncle’s Carbonara recipe. I grew up on it and totally love it! Whenever it was made at home, I ate my whole plate and prayed for leftovers. So when I saw Ramen Gnocchi Carbonara in the Better Homes and Garden Dinner on a Dollar magazine, I figured I would give it a try. I have to admit that making gnocchi out of ramen noodles sounded pretty novel.
It was very rich, very decadent and very delicious but very filling. That said, if you want to take it on, make sure you give yourself plenty of time to make it. It only took me two hours from start to finish. I imagine that Sammy Mila, culinary professional, who came up with this recipe is probably better at this than I was and can pull it off in the 45 minutes she stated in her recipe. The recipe was listed at being only $0.97 per serving. I cut the recipe to 2/3rds and I have to say that I’m skeptical it cost under a dollar. That said, it probably is close to the $1 mark. If you are looking for something fast and yummy, then I suggest my Uncle’s Carbonara. But if you want to do a special, extra decadent meal, for your family, this maybe just the meal to make.
2 3/4 cups of milk
2 packages of chicken flavored ramen noodles
3 1/3 tablespoons of butter
4 egg yolks
nonstick cooking spray
6slices of bacon
2 tablespoons of sour cream
1 tablespoon all-purpose flour
1/2 cup of frozen peas
fresh grated parmesan cheese
chopped fresh Italian parsley (optional)
Putting It All Together:
1. In a bowl, mix until well combined 1 cup of milk with the seasoning packets from the ramen noodles. Microwave for two minutes.
2. Crush the ramen noodles and stir into the milk and seasoning liquid. Let it stand for 1 minute.
3. Add the noodle mixture, 1/2 cup of cold milk, and 1 tablespoon of butter into a food processor to blend. Process until it is smooth.
4. One at a time, add egg yolks to the processor and blend after each egg. The process can take about 6 minutes.
5. Move the noodle dough to a large ziplock resealable bag. Cut the one bottom corner to about 1/2 inch hole.
6. Boil water in a large pot. Once boiling, carefully pipe one-inch dumpling pieces into the water. To do so, squeeze the ziplock bag from the top so the dough comes out the hole. Using culinary scissors, cut the dough as it comes out. Cook the gnocchi (dumplings) until they begin to float.
7. Using a slotted spoon, transfer the cooked gnocchi to a paper towel lined tray and dry the gnocchi. When cooled enough to touch, spray with cooking spray to help them not stick together.
8. Cook the bacon until crisp in an extra large non-stick sauté pan. Drain bacon on a paper towel. When cool breaking into bits.
9. Add 1 tablespoon of butter to the bacon drippings. Add gnocchi to the skillet, cooking in batches if needed, until the gnocchi is lightly crisp and brown. Add more butter if needed.
10. Add the remaining milk, sour cream, and flour to the remaining bacon and butter drippings. Cook over medium-low heat and whisk constantly to prevent lumping and sticking. Cook until bubbly and slightly thickened.
11. Add gnocchi, bacon, and peas to skillet. stir them in gently until all coated and mixed.
12. Serve and sprinkle with fresh grated parmesan and parsley (optional).