Cook4me+ Carbonara and Cream Gnocchi

• 600 g gnocchi
• 10 slices pancetta, chopped (or bacon/lardons)
• 2 tbsp olive oil
• 4 egg yolks for the sauce
• 60 g grated parmesan or pecorino
• 300 ml unsalted vegetable stock
• 100 g crème fraiche
• Pepper

Put 1/3 of the cheese to one side. In a bowl, combine egg yolks, remaining cheese and a 1/5 of the stock. Pour oil into bowl. Brown the pancetta. Add the cream, stock & gnocchi. Season with pepper and stir. Cooking time: 3 min. Add the yolks/cheese mixture. Stir to thicken, and serve.