Easy, creamy, comforting and crowd-pleasing, this gnocchi carbonara recipe is perfect for busy weeknights and a cozy twist on this classic pasta dish.
The worst carbonara I’ve ever had was actually in Italy. Go figure, right? It was right across from one of the iconic canal bridges in Venice and unbeknownst to us at the time, at a complete tourist trap of a restaurant. I was 19, which is more than half a lifetime ago and I still remember how disappointed I was at the first bite.
My mom made spaghetti carbonara all the time for us growing up and I guess I was spoiled because I’d take her version any time over the disgrace I was served in Venice.
If you love the ease and creamy comfort of regular carbonara, you’re going to fall quickly for this gnocchi spinoff. Because of how quickly gnocchi cooks, it’s even faster to prepare and the pillowy soft potato gnocchi give it even more of a comfort food vibe.
Why Gnocchi Carbonara Is So Delicious
With traditional pasta carbonara, the pasta sort of soaks up the creamy, cheesy egg sauce in carbonara. But gnocchi, since it’s made of potatoes, doesn’t quite act the same. The result is even more of a creamy sauce that coats every gnocchi nugget and even leaves some behind in the dish for extra decadence.
Don’t Be Intimidated By Carbonara
Carbonara gets an intimidating reputation that’s really undeserved. I think people hear that raw eggs are involved and either get scared off that they won’t actually cook and they’ll be slurping down something unsafe or that they’ll be eating pasta and scrambled eggs which admittedly doesn’t sound appealing whatsoever.
The reality, however, is that this dish is as simple as they come. It’s much like cacio e pepe in that it’s made with just a handful of simple ingredients. While cacio e pepe has roots as a peasant dish, the addition of guanciale (cured pork jowl) in carbonara makes it a little more upscale.
Once you make carbonara for the first time, you’ll realize the egg situation is nothing to fret about. The hot pasta, or in this case, gnocchi and bit of reserved cooking water is the perfect amount of heat to safely “cook” the eggs without scrambling them. The result is smooth and rich sauce you’d never guess was made solely from eggs and cheese if you hadn’t just made it yourself.
Key Ingredients
Many classic Italian dishes use just a handful of ingredients. We tend to complicate Italian-American recreations here in the states, but the traditional dishes are almost always the simplest. This gnocchi carbonara is no exception.
Gnocchi: These potato dumplings are just as convenient as dried pasta. Shelf-stable store-bought gnocchi makes this recipe simple, convenient and something you can always make in a pinch if you keep a box in your pantry. Of course, you always use homemade gnocchi if you’d like too.
Pancetta: You’ll likely be hard-pressed to find guanciale in the store so pancetta is a pretty standard substitute in every day carbonara. If you can’t find pancetta, feel free to use smoked bacon in its place. That’s how my mom made it for us as kids and it tastes just as good.
Eggs: The recipe calls for two whole eggs, but you can also do 1 whole egg and 1 egg yolk or 3-4 egg yolks. Egg whites are what tend to scramble more easily so omitting them takes away that possibility. It also leads to a richer, creamier sauce.
Cheese: Traditionally carbonara uses Pecorino Romano (like cacio e pepe) which is a sheep’s milk cheese. It’s very similar to parmesan and you’ll often see parmesan used in American versions of carbonara. Use whichever you have on hand.
How To Make Gnocchi Carbonara
The full recipe can be found below with specific amounts and detailed instructions, this is just a quick walk-through.
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions. They’re typically done when they float to the top.
- While the gnocchi cooks, crisp up the pancetta in a skillet until browned.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Whisk together the eggs, cheese, salt and pepper in a separate bowl until combined.
- Once the gnocchi are finished cooking, transfer them to the skillet with the pancetta and garlic.
- Immediately pour the egg mixture into the skillet with the hot gnocchi and add a splash of reserved starchy cooking water. Toss to coat and add more cooking water as needed for the desired sauce consistency. It should be creamy and glossy.
- Top with freshly chopped parsley and serve.
My Pro Tips
Gnocchi Carbonara Cooking Tips
- It’s important to turn off the heat on the skillet before adding the eggs. If you’re using a cast iron skillet like shown here, make sure you let the skillet sit for a minute or two before adding the cooked gnocchi and egg mixture as cast iron retains heat longer than other pans. If the skillet is too hot you run the risk of scrambling the eggs.
- Carbonara is best served immediately. It’s not a great leftover dish (the silky texture of the sauce completely seizes up after refrigeration and reheating) and it’s not a dish that can be frozen. This recipe is meant for quick and easy dinners that are finished on the spot!
- Don’t add cream. Ever. Cream has no place in a carbonara dish. The creaminess of the sauce is solely from the eggs and cheese.
- Don’t skip the parsley garnish. With a dish like this, a simple fresh herb is the perfect way to finish, elevate and balance all the savory flavor. You can even add a touch of fresh lemon zest for an untraditional garnish.
I hope you love this gnocchi alla carbonara as much as I do. While it’s the perfect simple weeknight dinner, it also quenches a late-night comfort food craving. It’s the grown-up version of a 2am college easy mac binge.
More Simple Pasta Dishes
Bucatini pasta with garlic shrimp
Pasta checca with burrata
Lemon spinach feta pasta
Lemon ricotta pasta
Gnocchi Carbonara
Ingredients
- 16 ounces potato gnocchi, store-bought or homemade
- 4 ounces pancetta or thick-cut bacon, diced
- 2 large eggs
- ½ cup freshly grated Pecorino Romano, or parmesan
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the top.
- Reserve ½ cup of pasta water, then drain.
- While the gnocchi cooks, cook the diced pancetta (or bacon) in a large skillet over medium heat until crispy, about 5 – 6 minutes. Add the minced garlic and sauté for 30 seconds. Remove from heat.
- In a bowl, whisk together the eggs, grated cheese, a pinch of salt and generous black pepper.
- Add the hot drained gnocchi to the skillet with the pancetta. Immediately pour the egg and Parmesan mixture into the skillet and toss quickly to coat, adding a splash of reserved pasta water if needed for a silkier sauce. The residual heat will gently cook the eggs into a creamy sauce.
- Divide into bowls, top with extra black pepper, sprinkle with fresh parsley and serve immediately.
Notes
● Gnocchi: Substitute with any pasta you like such as spaghetti, penne or fettuccine.
● Cheese: Pecorino Romano works great in place of Parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
