Description

A rich and creamy Italian dish, Gnocchi Carbonara combines pillowy potato gnocchi with a luscious sauce made from eggs, cheese, pancetta, and black pepper.

Ingredients

1 lb (450g) potato gnocchi
4 oz (115g) pancetta or bacon, diced
2 large eggs
1/2 cup grated Parmesan cheese
1/4 cup grated Pecorino Romano cheese
1 clove garlic, minced (optional)
Salt, to taste
Freshly ground black pepper, to taste

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Instructions

Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions. Drain and set aside.
In a skillet over medium heat, cook the pancetta until crispy. Remove from heat and set aside, keeping the rendered fat in the skillet.
In a bowl, whisk together eggs, Parmesan, Pecorino Romano, and a generous amount of black pepper.
If using, sauté the garlic in the pancetta fat for about 30 seconds.
Add the cooked gnocchi to the skillet and toss to coat with the fat. Remove from heat.
Quickly pour the egg and cheese mixture over the gnocchi, stirring constantly to create a creamy sauce without scrambling the eggs.
Add the cooked pancetta back in and mix well. Serve immediately with extra cheese and black pepper.

Notes

Work quickly when adding the egg mixture to avoid scrambling.
Use freshly grated cheese for best flavor and texture.
Pecorino Romano adds a sharp, salty bite; you can adjust ratios based on preference.