Gnocchi Carbonara
This creamy gnocchi carbonara is the perfect weeknight dinner—rich, cheesy, and ready in just 20 minutes. A simple twist on the Italian classic, using soft gnocchi and crispy bacon for ultimate comfort.
Ingredients
Main Ingredients
- 1 lb potato gnocchi
- 2 eggs
- 3/4 cup grated parmesan cheese
- 1/2 cup diced bacon or pancetta
- 1 clove garlic, minced
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
Optional Garnishes
- 2 tbsp extra parmesan
- 1 tbsp chopped chives
- 1/4 tsp cracked black pepper
- 1 tsp lemon zest
Instructions
- Place a non-stick frying pan over medium heat. Add diced bacon or pancetta and cook until golden and crispy. Turn off the heat and leave bacon in the pan.
- Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface. Remove with a slotted spoon and reserve 1/4 cup of the cooking water.
- In a bowl, whisk eggs, grated parmesan, black pepper, and heavy cream until smooth. Set aside.
- With the heat off, return gnocchi to the pan with bacon. Pour in the egg mixture while stirring constantly. The warmth will create a creamy sauce. Add a bit of reserved pasta water if needed. Top with parsley and extra parmesan to serve.