Gnocchi Carbonara

Gnocchi Carbonara is a rich and comforting twist on the classic Roman pasta dish. Featuring pillowy potato gnocchi instead of spaghetti, this version soaks up the creamy, cheesy, and smoky sauce made with eggs, Pecorino Romano, and pancetta. It’s a luxurious, indulgent meal that’s surprisingly quick to make and perfect for weeknights or special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

potato gnocchipancetta or guancialoeggsPecorino Romano cheeseParmesan cheese (optional)black peppersalt

directions

Bring a large pot of salted water to a boil.

In a bowl, whisk together the eggs, grated Pecorino Romano, and black pepper until smooth. Set aside.

In a large skillet over medium heat, cook the pancetta or guanciale until crispy and golden, then remove from heat.

Cook the gnocchi in the boiling water until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them directly into the skillet with the pancetta.

Toss the gnocchi to coat in the rendered fat. Let cool for about 30 seconds so the eggs don’t scramble.

Pour the egg and cheese mixture over the gnocchi, stirring constantly to create a creamy sauce using the residual heat.

Add a splash of hot pasta water if needed to loosen the sauce to your desired consistency.

Serve immediately with extra grated cheese and freshly cracked black pepper.

Servings and timing

This recipe serves 2-3 people.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes

Variations

Add a splash of heavy cream for a richer, more indulgent texture.

Stir in peas or sautéed mushrooms for added flavor and nutrition.

Swap pancetta with smoked bacon for a more accessible alternative.

Use store-bought or homemade gnocchi depending on your preference and time.

Top with chopped parsley for a fresh finish.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat gently in a skillet over low heat with a splash of water or milk to restore creaminess.Avoid microwaving for best texture.

FAQs

Can I use store-bought gnocchi?

Yes, store-bought gnocchi works perfectly for this recipe.

Is carbonara traditionally made with cream?

No, traditional carbonara relies solely on eggs and cheese for creaminess.

Can I make it vegetarian?

Yes, omit the pancetta and add mushrooms or smoked paprika for a savory depth.

Why did my sauce scramble?

This happens if the eggs get too hot too quickly. Let the pan cool slightly and stir constantly when adding the egg mixture.

What cheese works best?

Pecorino Romano is traditional, but Parmesan can be added or substituted.

Can I prepare this ahead of time?

It’s best served fresh, but you can prep ingredients ahead and cook just before serving.

Is gnocchi gluten-free?

Some brands offer gluten-free gnocchi, typically made with rice or corn flour—check the label.

How do I keep the sauce creamy?

Use hot pasta water to help emulsify and adjust consistency as needed.

Can I add garlic?

You can sauté minced garlic with the pancetta for an aromatic touch.

Can I bake this dish?

Yes, top with cheese and bake until golden for a crispy finish.

Conclusion

Gnocchi Carbonara delivers the comfort of soft potato dumplings wrapped in the savory elegance of a Roman classic. With minimal ingredients and a quick cooking time, it’s a satisfying dish perfect for cozy dinners or impressing guests with a gourmet twist on tradition.

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