Gnocchi Carbonara

A skillet filled with creamy gnocchi mixed with pieces of crispy bacon, garnished with chopped parsley and grated cheese.

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This gnocchi carbonara is rich, creamy and full of comfort. With pancetta, eggs and cheese, it comes together fast for an easy dinner you’ll want to make again and again.

Prep Time5

Cook Time15

Total Time20

Course: Main Dishes

Cuisine: Italian

Keyword: gnocchi carbonara

Servings: servings

Author: Gina Matsoukas

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

Substitutions:

● Pancetta: Use smoked bacon, prosciutto or turkey bacon.
● Gnocchi: Substitute with any pasta you like such as spaghetti, penne or fettuccine.
● Cheese: Pecorino Romano works great in place of Parmesan.

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