A classic of Roman cuisine, Gnocchetti alla Gricia is a flavorful and quick first course, perfect for any occasion.
Step 1 of 5: Brown the guanciale cut into strips in a pan over low heat.
Step 2 of 5: When the guanciale is crispy, transfer it to absorbent paper and set aside.
Step 3 of 5: In the same pan, add the gnocchetti, pour in a glass of water and cook for a few minutes.
Step 4 of 5: Turn off the heat, sprinkle the pecorino and stir to combine.
Step 5 of 5: Finish with the crispy guanciale and a grating of pepper.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Lactose to be checked · Allergens detected: Gluten and Milk
| Average values | Per serving270 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 4,433 kJ1,060 kcal | 1,642 kJ392 kcal |
| Fat | 41.45 g | 15.35 g |
| of which saturated fatty acids | 6.21 g | 2.3 g |
| Carbohydrates | 140.05 g | 51.87 g |
| of which sugars | 5.05 g | 1.87 g |
| Fibre | 5.99 g | 2.22 g |
| Protein | 32.29 g | 11.96 g |
| Salt | 1.13 g | 0.42 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
