Description
Gnocchi Carbonara is a rich and comforting Italian-inspired dish that replaces traditional pasta with pillowy gnocchi, tossed in a creamy sauce with crispy pancetta and Parmesan cheese.
Ingredients
Units
Scale
- 1 lb potato gnocchi
- 4 oz pancetta or bacon, diced
- 2 large egg yolks
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional for extra creaminess)
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a pot of salted water to a boil and cook gnocchi according to package instructions. Drain and set aside.
- In a skillet over medium heat, cook pancetta or bacon in olive oil until crispy. Add garlic and sauté for 1 minute. Remove from heat.
- In a bowl, whisk together egg yolks, Parmesan, heavy cream (if using), salt, and plenty of black pepper.
- Add the cooked gnocchi to the skillet with pancetta and garlic. Toss to combine and let cool for 1 minute.
- Pour the egg mixture over the gnocchi, stirring quickly to coat without scrambling the eggs. The residual heat will cook the sauce gently.
- Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
Notes
- For a lighter version, skip the cream and use just egg yolks and cheese.
- Use pre-made gnocchi for a quick and easy meal.
- Serve with a side salad to balance the richness.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 135mg