I just whipped up a batch of gnocchi carbonara, and I’m in love!
Imagine pillowy, soft gnocchi in a velvety sauce with crispy bits of savory guanciale or pancetta. It’s comfort food elevated to a gourmet meal.
And the best part? You can whip it up in no time with minimal ingredients! Get ready to be impressed!
Why You’ll Love This Gnocchi Carbonara
Quick Fix: With a handful of high-quality ingredients, you can create a restaurant-worthy meal in minutes.
Decadent Delight: The rich egg and cheese sauce, savory guanciale, and plump gnocchi creates a luxurious and indulgent dish. Trust me, no one can resist!
Authentic Italian Recipe: Bring a taste of Italy to your table with traditional ingredients and this easy recipe. No plane ticket required!
Crowd-Pleaser: Talk about impressive! This simple, gourmet pasta dish will have everyone raving.
Ingredients
- Gnocchi: These soft, pillowy potato dumplings are the perfect canvas for the classic carbonara sauce.
- Guanciale or Pancetta: Cured pork adds a salty, savory flavor. Use either.
- Egg + Egg Yolks: The key to creating the luscious, silky sauce.
- Pecorino Romano Cheese: A must for the sauce! The sharp, tangy sheep’s milk cheese adds a delightful flavor.
- Parmigiano Reggiano Cheese: It’s nutty, complex, and complementary.
- Black Pepper: Grind it fresh and add to the sauce.
- Garlic: Because every Italian dish is better with garlic!
- Extra-Virgin Olive Oil: To make the guanciale or pancetta nice and crispy.
- Fresh Parsley: It’s chopped and sprinkled on top for the finishing touch.
How to Make Gnocchi Carbonara
Pricey restaurant bills and strict dress codes? Forget it!
Tonight, dine in with this indulgent gnocchi carbonara. Pour a glass of wine, put on your comfy cozies, and let’s get cookin’!
1. Prep the sauce. In a large bowl, whisk together the egg yolks, whole eggs, Pecorino Romano, and Parmigiano Reggiano. Season with freshly ground black pepper. Set aside.
2. Boil water. Bring a large pot of salted water to a boil.
3. Cook the pork. In a large skillet, heat the olive oil over medium heat. Add the diced guanciale or pancetta and cook for about 5-7 minutes. Add the minced garlic and cook for another 30 seconds. Remove the skillet from the heat and set aside.
4. Cook gnocchi. Cook the gnocchi in the boiling water according to package directions. Reserve 1 cup of the cooking water, then drain.
5. Combine. Add the cooked gnocchi to the skillet with the guanciale or pancetta and garlic. Toss.
6. Temper the egg mixture. Slowly whisk 1/4 cup of the reserved hot gnocchi water into the egg and cheese mixture.
7. Create the sauce. Quickly pour the egg mixture over the gnocchi, stirring constantly.
8. Finish. Return the skillet to low heat and continue stirring until the sauce is silky. Add more black pepper if needed.
9. Serve. Garnish with chopped fresh parsley and additional grated cheese if desired. Serve hot.
Tips for the Best Gnocchi Carbonara
How do you elevate pasta carbonara? Simple, replace the spaghetti with gnocchi!
For a restaurant-worthy dish, check out these tips:
- Quality is key. Use high-quality ingredients like fresh eggs, aged cheeses, and cured pork for the best flavor.
- Avoid overcooking! Don’t overcook the gnocchi, or they’ll become gummy. Cook just until they float.
- Pick your protein. If guanciale or pancetta is not available, you can substitute with bacon, speck, or leftover ham.
- Choose your cheese. You can use just Pecorino Romano or Parmigiano Reggiano cheese. Just be sure to double the quantity.
- Watch the heat! Before combining the gnocchi, protein, and sauce, let the skillet cool slightly. If the pan is too hot, the eggs will scramble.
How to Store
Gnocchi carbonara is best enjoyed fresh. However, if you have leftovers, you can enjoy them within a couple of days. As for freezing, it’s best to avoid it. The texture will change and the sauce will separate.
To Store: Place leftover gnocchi carbonara in an air-tight container. Refrigerate for up to 3 days.
To Reheat: Gently warm the gnocchi carbonara in a skillet over low heat, stirring frequently. Add a splash of water or milk to revive the sauce if it has thickened too much.
Gnocchi Carbonara
4
servings10
minutes15
minutes565
This gnocchi carbonara is a truly indulgent meal! Tender gnocchi is coated in a creamy, luxurious sauce made with pancetta and cheese.
Ingredients
1 pound gnocchi (store-bought or homemade)
6 ounces guanciale or pancetta, diced
2 large egg yolks
2 large eggs
1/2 cup grated Pecorino Romano cheese
1/2 cup grated Parmigiano Reggiano cheese
Freshly ground black pepper
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
Fresh parsley, chopped (for garnish)
Instructions
- In a large bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano. Season generously with freshly ground black pepper. Set aside.
- Bring a large pot of salted water to a boil for the gnocchi.
- Meanwhile, heat the olive oil over medium heat in a large skillet. Add the diced guanciale or pancetta and cook until crispy and golden, about 5-7 minutes. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Remove the skillet from heat and set aside.
- Cook the gnocchi in the boiling water according to package directions until they float to the surface, about 2-3 minutes. Reserve 1 cup of the pasta cooking water before draining.
- Add the cooked gnocchi to the skillet with the guanciale or pancetta and garlic. Toss to coat in the rendered fat.
- Slowly whisk 1/4 cup of the reserved hot gnocchi water into the egg and cheese mixture to temper it.
- With the skillet off the heat, quickly pour the egg mixture over the gnocchi, stirring constantly to create a creamy sauce. If the sauce is too thick, add more reserved pasta water a little at a time.
- Return the skillet to low heat and continue stirring until the sauce is silky and coats the gnocchi evenly. Be careful not to overheat, as this can scramble the eggs. Taste and adjust seasoning with more black pepper if needed.
- Garnish with chopped fresh parsley and additional grated cheese if desired. Serve immediately and enjoy!
Notes
- Temper first. You want to temper the egg mixture with hot pasta before adding it to the gnocchi. This will help prevent the eggs from scrambling.
- Be sure to mix off the heat. Mix the egg and cheese mixture with the gnocchi off the heat to achieve the optimal consistency.
