Gnocchi Carbonara
Gnocchi Carbonara is a the perfect comforting weeknight recipe the whole family will love! Just like your favorite carbonara but with gnocchi and bacon!
A FLAVORFUL PASTA DISH
If you love a good carbonara recipe, you’re going to really fall in love with this Gnocchi Carbonara. The addition of the gnocchi brings a unique texture to the classic dish. What I really love about this dish is that it is an affordable way to fill the bellies of a family of 4 without having to break the bank and I know everyone is going to like it. Plus, it whips up quickly, which is always a win!
FREQUENTLY ASKED QUESTIONS:
When looking for gnocchi in the store, you can usually find it in two different places. First, check out the food aisle where your typical dry pasta is. If it’s not there, head to your refrigerated section where the cheeses and fresh pasta are. You should find it in one of those places. And if that fails, just ask a store attendant.
Pasta water is a key ingredient in many Italian dishes like this. It adds flavor and texture to the dish as it has been mixed with salt and starch from the pasta itself. The high concentration of salty starch helps to bind ingredients together, giving you a smooth sauce that’s not overly runny. Additionally, using pasta water has the added benefit of providing just enough moisture that your finished dish won’t be dry. Pasta water is also what you use to temper the eggs.
Gnocchi is a great main dish and will go with any of your favorite side dishes or a nice big green salad. However, you could change it up and serve it with some grilled chicken The options are endless. Be creative and try some fun sides like:
– Italian Green Beans
– Green Bean Salad
– Watermelon Salad
– Summer Corn Salad
This is the kind of recipe that doesn’t keep well for an extended period. It is best enjoyed right when you make it. If you have leftovers and really want to keep them, just know they won’t be as delicious when you go to reheat them. Store leftovers in the fridge for up to a day (max).
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- gnocchi – gnocchi are made from potatoes. They are wonderfully filling in this dish. See my FAQ (frequently asked questions) above if you need to know where to find it.
- bacon – traditional spaghetti carbonara is made with pancetta. Pancetta isn’t always easy to find. Bacon is easier to find and it’s cheaper than pancetta. However, you can certainly use pancetta in this recipe (or use both!)
- eggs and egg yolks– for this recipe you will need two whole eggs and two egg yolks.
- grated Romano cheese– you can use Romano cheese (made from cow’s milk) or Pecorino Romano cheese (the Italian version made with ewe’s milk) or parmesan cheese.
HOW TO MAKE GNOCCHI CARBONARA
Cook gnocchi in salted water according to package instructions. Do not overcook. When gnocchi is done, reserve 1 cup of pasta water, then drain the rest. In a small bowl, whisk the eggs and egg yolks. While whisking, slowly add 2 Tablespoons of the warm pasta water to the bowl of eggs. Heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon to a paper towel lined plate to absorb any remaining grease.
Drain all but 2 Tablespoons of the bacon grease from the skillet. With the skillet still at medium heat, add gnocchi and bacon. Toss to coat in the grease. Turn the skillet to low heat and pour the eggs in. Stir to coat the gnocchi, adding more pasta water until the sauce reaches desired consistency. Add in grated cheese and fresh ground pepper (to taste) and stir.
Top with fresh parsley (optional) and serve!
CRAVING MORE RECIPES?
Gnocchi Carbonara
Ingredients
- 17.5 ounce package gnocchi
- 6 bacon strips, chopped into small pieces
- 2 large eggs
- 2 large egg yolks
- ⅔ cup grated Romano cheese (pecorino Romano or parmesan cheese work too)
- fresh ground black pepper
- 1 Tablespoon fresh parsley, minced (optional)
Instructions
- Cook gnocchi in salted water according to package instructions. Do not overcook. When gnocchi is done, reserve 1 cup of pasta water, then drain the rest.
- In a small bowl, whisk the eggs and egg yolks. While whisking, slowly add 2 Tablespoons of the warm pasta water to the bowl of eggs.
- Heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon to a paper towel lined plate to absorb any remaining grease.
- Drain all but 2 Tablespoons of the bacon grease from the skillet. With the skillet still at medium heat, add gnocchi and bacon. Toss to coat in the grease.
- Turn the skillet to low heat and pour the eggs in. Stir to coat the gnocchi, adding more pasta water until the sauce reaches desired consistency.
- Add in grated cheese and fresh ground pepper (to taste) and stir.
- Top with fresh parsley (optional) and serve!
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- It’s really important not to scramble the eggs for the rich carbonara sauce. This is why they have to be tempered (slowly heated up) with the warm pasta water before adding it into the skillet.
- Also, make sure to stir frequently as you add the eggs to the gnocchi.
- This dish is best served and enjoyed right when you make it.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Perfect recipe, so yummy.
This looks amazing! adding it to the next meal plan.