Quick & Creamy Gnocchi Carbonara Recipe: A Heavenly Twist

Creamy, indulgent, and packed with flavor, this gnocchi carbonara recipe promises a delightful twist on a classic Italian favorite.

The traditional pasta dish takes an unexpected turn with soft, pillowy gnocchi nestled in a rich, silky sauce.

Crispy pancetta adds a salty crunch that perfectly complements the tender potato dumplings.

Parmesan cheese melts into the sauce, creating a luxurious coating that clings to every bite.

Eggs provide a velvety richness that elevates this comfort food to new heights.

With just a few simple ingredients, you can transform an ordinary dinner into an extraordinary culinary experience.

Prepare to savor every decadent forkful of this irresistible gnocchi carbonara.

FAQs

• Can I use bacon instead of pancetta?

Yes, bacon works well as a substitute. Just cook it until crispy and drain excess fat before adding to the gnocchi.

• Is pecorino cheese necessary?

While pecorino provides authentic flavor, you can use parmesan cheese as an alternative. The key is using a hard, salty Italian cheese.

• How do I prevent the eggs from scrambling?

Remove the pan from heat and let it cool slightly before adding the egg mixture. Continuously toss the gnocchi to distribute heat evenly and create a creamy sauce.

• What if my sauce looks too thick?

Add reserved gnocchi cooking water gradually to thin the sauce and create a silky, smooth texture that coats the gnocchi perfectly.

Gnocchi Carbonara Taste Appeal

• Perfect for busy cooks needing a delicious meal that comes together in minutes without complicated techniques.
• Flexible recipe allows swapping pancetta for bacon or adding extra vegetables to suit personal taste preferences.
• Clever twist on traditional carbonara by using gnocchi instead of pasta, offering a unique and exciting dining experience.
• Requires just a few pantry staples, making this dish budget-friendly and simple to prepare with ingredients you likely already have on hand.

Ingredients Needed for Carbonara Gnocchi

• Gnocchi: Soft potato dumplings that serve as the hearty base of this comforting pasta dish.
• Egg Yolks: Rich, creamy base that helps create a smooth and luxurious sauce.
• Pecorino Cheese: Sharp, salty cheese that adds depth and tangy flavor to the carbonara sauce.
• Pancetta: Savory Italian cured pork that provides a crispy, rich meaty element to the dish.

• Garlic, Black Pepper: Classic flavor enhancers that add warmth and aromatic complexity to the gnocchi carbonara.

• Olive Oil, Gnocchi Cooking Water: Essential for creating a silky sauce and helping ingredients blend smoothly.

Gnocchi Carbonara Tool List

• Large pot: For boiling gnocchi with salted water.
• Mixing bowl: To combine egg yolks, pecorino, and pepper.
• Skillet or frying pan: For cooking pancetta and gnocchi.
• Wooden spoon or spatula: To stir and toss ingredients.
• Measuring spoons: For accurate seasoning and portioning.
• Colander: To drain cooked gnocchi.
• Grater: To grate fresh pecorino cheese.

Steps to Creamy Gnocchi Carbonara

Step 1: Boil Water and Cook Gnocchi

Fill a large pot with water and add a generous pinch of salt.

Bring to a rolling boil.

Carefully drop the gnocchi into the bubbling water.

Watch for the moment they float to the surface, which signals they’re perfectly cooked.

Scoop out a small cup of the starchy cooking water before draining the gnocchi in a colander.

Step 2: Whisk Creamy Sauce Base

• Egg yolks
• Grated pecorino cheese
• Freshly cracked black pepper

Splash in a bit of the reserved cooking water to create a silky, smooth mixture.

Step 3: Infuse Aromatic Oil

Warm olive oil in a large skillet.

Add a whole crushed garlic clove and let it sizzle, releasing its fragrant essence.

Once the oil becomes wonderfully aromatic, remove and discard the garlic.

Step 4: Crisp Pancetta and Toast Gnocchi

Toss pancetta into the infused oil.

Sizzle and cook until the edges turn golden and crisp.

Add the cooked gnocchi to the skillet, stirring frequently to achieve a light golden exterior.

Step 5: Create Creamy Carbonara

Remove the skillet from heat and let it cool slightly.

Pour the egg-cheese mixture over the gnocchi and pancetta.

Gently toss to coat everything evenly.

If the sauce seems too thick, splash in some reserved cooking water to reach a luxurious, silky consistency.

Best Tips for Gnocchi Carbonara Lovers

• Stir gnocchi gently while boiling to avoid clumping and ensure even cooking.
• Temper egg yolks by slowly mixing hot gnocchi water to prevent scrambling and create silky texture.
• Use high-quality pecorino romano for more intense, authentic Italian taste.
• Cook pancetta on medium heat to achieve perfect golden-brown crunch without burning.
• Add reserved pasta water gradually to reach desired sauce thickness, ensuring smooth coating on gnocchi.

Gnocchi Carbonara Ways to Switch It Up

• Vegetarian Carbonara: Replace pancetta with crispy mushrooms or smoked tofu, creating a plant-based version that maintains rich umami flavors.
• Gluten-Free Gnocchi Option: Use potato gnocchi made from gluten-free potato and rice flour, ensuring celiac-friendly preparation without compromising texture.
• Lighter Cream Version: Incorporate Greek yogurt or low-fat cream into egg mixture for reduced-calorie alternative, keeping creamy carbonara essence intact.
• Spicy Mediterranean Remix: Add red pepper flakes and swap pecorino with aged parmesan, introducing subtle heat and deeper cheese complexity.

Gnocchi Carbonara on Your Plate

• Pasta Night Perfection: Elevate your gnocchi carbonara with these delightful serving suggestions.
• Family-Style Feast: Serve directly from a large rustic skillet, letting everyone grab steaming portions with extra pecorino sprinkled on top.
• Wine Pairing Delight: Complement the rich, creamy dish with a crisp white wine like Pinot Grigio or a light-bodied Sauvignon Blanc to balance the saltiness of pancetta.
• Green Balance Boost: Add a fresh side salad with arugula, lemon vinaigrette, and shaved parmesan to cut through the dish's richness and provide a bright, crisp contrast.

Keeping Gnocchi Carbonara Fresh

• Store leftover gnocchi carbonara in an airtight container for up to 3 days in the refrigerator. Cover tightly to prevent drying out and absorbing other food odors.
• Reheat individual portions for 30-45 seconds, stirring halfway through to distribute heat evenly. Add a splash of water to prevent sticking and maintain moisture.
• Warm gently in a skillet over low heat, stirring constantly. Add a small amount of water or cream to revive the sauce's creamy texture and prevent scrambling eggs.
• Not recommended due to potential texture changes in gnocchi and sauce separation. Fresh preparation is always best for optimal taste and consistency.

Gnocchi Carbonara Recipe

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4.8 from 9 reviews

• Total Time: 25 minutes
• Yield: 2 1x

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Description

Homemade gnocchi carbonara blends Italian pasta traditions with creamy sauce perfection. Rich pancetta, pecorino cheese, and silky egg yolks create a memorable dining experience you’ll savor until the last delightful bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 500 grams (17.5 ounces) gnocchi
• 130 grams (4.5 ounces) guanciale or pancetta
• 40 grams (1.5 ounces) pecorino cheese, grated
• 3 medium egg yolks

Seasonings and Aromatics:

• 1 large garlic clove
• Salt to taste
• Freshly ground black pepper to taste

Cooking Liquid:

• 1 teaspoon olive oil

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Instructions

1. Bring a large pot of salted water to a rolling boil and carefully drop in the gnocchi, allowing them to cook until they effortlessly float to the surface, indicating doneness. Carefully extract a small amount of cooking liquid before draining the pasta.
2. Whisk egg yolks together with finely grated pecorino cheese, incorporating 1-2 tablespoons of the reserved gnocchi water to create a smooth, silky sauce base. Generously season with freshly cracked black pepper for depth of flavor.
3. In a separate skillet, warm olive oil and infuse it with a crushed garlic clove until the oil becomes aromatic. Remove and discard the garlic, leaving behind a subtly flavored oil.
4. Add pancetta to the infused oil, cooking for 4-5 minutes until it transforms into crispy, golden-brown morsels. Introduce the cooked gnocchi to the skillet, sautéing until they develop a light golden exterior, stirring frequently to ensure even browning.
5. Remove the skillet from heat and allow it to cool slightly to prevent the eggs from scrambling. Gently fold the egg-cheese mixture into the gnocchi and pancetta, ensuring each piece is luxuriously coated. If the sauce appears too thick, gradually incorporate reserved cooking water to achieve a silky, clinging consistency.

Notes

• Achieve perfect gnocchi texture by monitoring their float time carefully, ensuring they’re not overcooked and remain tender.
• Create silky smooth sauce by tempering egg yolks gradually with hot pasta water, preventing scrambling and maintaining creamy consistency.
• Swap pancetta with crispy bacon or vegetarian bacon bits for dietary variations, keeping the dish’s rich flavor profile intact.
• Control sauce thickness by adding reserved pasta water incrementally, allowing you to adjust to desired creaminess without compromising taste.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 460
• Sugar: 1g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 180mg