Ingredients:

  • 1 lb potato gnocchi
  • 6 oz smoked turkey, cut into 1/4 inch cubes
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp black pepper
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup Pecorino Romano cheese, freshly grated
  • 1 cup starchy gnocchi water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a medium mixing bowl, whisk together the 3 eggs, 1 egg yolk, and 1 cup grated Pecorino Romano cheese until a thick paste forms; stir in the 1 tsp black pepper and set aside to reach room temperature.
  2. Heat 1 tbsp olive oil in a 12-inch skillet over medium heat. Add the 6 oz cubed smoked turkey and sauté until the edges are deep golden brown and crisp.
  3. Stir the 2 minced garlic cloves into the skillet during the last 60 seconds of cooking until fragrant.
  4. Bring a large pot of salted water to a rolling boil. Add 1 lb potato gnocchi and cook until they float to the surface (approximately 2–3 minutes).
  5. Before draining the gnocchi, reserve 1 cup (240ml) of the starchy water.
  6. Drain the gnocchi and add them immediately to the skillet with the smoked turkey; toss for 1 minute over medium heat to sear slightly.
  7. Turn the heat completely OFF and move the pan to a cool burner. Pour in the egg and cheese mixture.
  8. Quickly toss the gnocchi to coat, then slowly drizzle in the reserved starchy water, 2–3 tbsp at a time, stirring constantly until the sauce is glossy and clings to the gnocchi.
  9. Stir in 2 tbsp chopped fresh parsley and serve immediately.