Ricotta Stuffed Gnocchi Carbonara Classico

directions

• Place a Medium Size pot on High Heat, Boil 6 cups of water with a teaspoon of salt
• Separately in a medium sauté pan on medium high heat, render the pancetta, stirring continuously with a wooden spoon for about 6 to 8 minutes, until golden brown. Turn the heat off, add the peas and let rest
• In a mixing bowl whisk together the egg yolks, cheese, olive oil and parsley. Add cooked pancetta and peas. Season with salt and pepper to taste
• Blanch the Perfect Pasta Ricotta Stuffed Gnocchi in the salted water for 2 to 3 minutes per the package directions
• Remove from water with a strainer and toss with egg mixture to evenly coat. Serve with extra chopped herbs and parmesan cheese on top
• For food safety, must cook product to internal temperature of 165 degrees Fahrenheit for at least 15 seconds