https://food-heritage-archives.com/2020/08/22/gnocchi/
- Make gnocchi
- In a pan melt butter, add cream, let reduce.
- Add fontina, let melt
- Add gnocchi, top with nutmeg and S&P
https://food-heritage-archives.com/2020/08/22/gnocchi/
Lengthy description under recipe
Makes 2 large pizzas
I have a post in the how-to section just about my adoration for pizza stones.
Pizza is used throughout the world including Flammkuchen and flatbreads.
Italy has created very strict rules on certain types of pizza, including Pizza Napoletana (Neapolitan), and you can check out the official rules here: https://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf
Pizza variations are endless, and you could probably cook a different pizza for every week of your life by browsing all the variations throughout the world. My favorite ways to make pizza are:
BBQ Sauce: Brisket, mozzarella, onions
Horseradish Sauce: mozzarella, pastrami, pickles
Queso: chicken, ground beef or chorizo, tomatoes
https://food-heritage-archives.com/2020/08/22/gnocchi/
Gnocchi is a very simple potato pasta.
More info on carbonara at bottom
The recipe to make it is quick and easy
Carbonara is a traditional Roman pasta dish. The type of pork to make it genuine is guanciale (cheek) or pancetta (pork belly). If you have trouble finding guanciale, look for pork jowl or just use bacon.
I use spinach in preference to the standard peas but both are fine options.