Better than pasta?! Gnocchi alla Zozzona

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"Zozzona" means the dirty one, and this is exactly why it's so good. Pillowy potato gnocchi get tossed in a rich, hand-crushed San Marzano tomato sauce built on crispy guanciale and caramelised Italian pork sausage, then finished off the heat with a silky carbonara-style paste of Pecorino Romano, egg yolk and freshly toasted black pepper. It's rich, glossy and deeply savoury, and it's much easier than you think. Take it off the heat, let the pan cool for 45 seconds, and the yolks turn into a velvety sauce without scrambling.

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Паста и макароны
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