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Gnocchi Carbonara

This Gnocchi Carbonara from @playswellwithbutter is a cozy twist on the classic pasta dish. Pillowy potato gnocchi dumplings are tossed with crispy pancetta, garlic, and a foolproof carbonara sauce made with grated cheese and egg yolks. Finish with lemon zest and chives for a quick and cozy carbonara dinner.

Potato gnocchi in a carbonara sauce with bacon

  • Prep Time

    10min

  • Cook Time

    10min

  • Total Time

    20min

  • Servings

    2-3

  • Recipe Category Pasta

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: Jess Larson @playswellwithbutter

Ingredients

  • 16 ounces DeLallo Potato Gnocchi
  • 4 ounces diced pancetta
  • 3 cloves garlic, finely chopped or grated
  • 4 large egg yolks
  • ¼ cup finely grated DeLallo Pecorino Romano
  • ¼ cup finely grated parmesan cheese
  • ½ teaspoon freshly ground black pepper
  • Optional: 1 lemon, zested

Directions

  • Prep: Before you begin cooking anything, take a moment to read this entire recipe start-to-finish. Carbonara is a time-sensitive dish that comes together quickly once all the components are ready – it’s helpful to already have a sense of the process once you begin cooking. From there, bring a large pot of water to a boil. Once boiling, generously season the water with salt. Next, take a few minutes to get everything measured, chopped, and prepped according to the Ingredients List, above: separate the eggs, finely chop the garlic, measure the cheeses, and gather all remaining ingredients. Set aside, within an arm’s reach of the stove for easy, enjoyable cooking.
  • Render the pancetta: Add diced pancetta to a large nonstick skillet over medium heat. Cook, stirring occasionally, until the fat renders and the pancetta becomes golden and crispy, about 5 minutes. Add in the chopped garlic. Cook, stirring constantly to prevent burning, for 1 minute more, until the garlic is slightly softened and very fragrant – your kitchen will smell like heaven! Important: Remove from the heat and set aside.
  • Prep the carbonara sauce egg mixture: Meanwhile, as pancetta renders, prep the carbonara sauce egg mixture. Add egg yolks, pecorino and parmesan to a large mixing bowl. Generously season with freshly cracked black pepper. Whisk to combine. The mixture will be thick. Set aside.
  • Boil the gnocchi: Once the pancetta is rendered and the egg mixture is whisked together, cook the gnocchi. Remove the gnocchi from its packaging, using your hands to break apart the individual pieces as needed. Add the gnocchi to the boiling water and cook 3-4 minutes, stirring occasionally to prevent sticking, until the gnocchi float to the top of the pot. Reserve 1 cup of the starchy water, then drain the gnocchi.
  • Toss the gnocchi carbonara: Transfer the cooked gnocchi to the skillet with the rendered pancetta and garlic. While whisking constantly, pour about ¼ cup of the reserved starchy water into the prepared carbonara sauce egg mixture. The hot water should loosen the egg mixture up quite a bit and begin to melt the cheeses. Transfer the egg mixture to the skillet with the gnocchi, tossing well to combine. Return the skillet to medium-low heat. Continue to stir and toss, adding additional starchy water little by little, until the gnocchi carbonara sauce is glossy and coats the dumplings well. Finish the pasta carbonara by tossing in the lemon zest, if using. Remove from the heat.
  • Serve: Divide the gnocchi carbonara into two of your favorite pasta bowls. Top with extra grated cheese, finely chopped chives, ground black pepper, and a drizzling of extra virgin olive oil as desired. Serve immediately. Enjoy!

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Keywords:

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Gnocchi Carbonara

This Gnocchi Carbonara from @playswellwithbutter is a cozy twist on the classic pasta dish. Pillowy potato gnocchi dumplings are tossed with crispy pancetta, garlic, and a foolproof carbonara sauce made with grated cheese and egg yolks. Finish with lemon zest and chives for a quick and cozy carbonara dinner.