Creamy, cozy, and bursting with flavor, this Gnocchi Carbonara recipe is a delicious twist on the Italian classic. Made with pillowy gnocchi, crispy pancetta, parmesan, and a touch of onion, this easy pasta dish comes together in just 25 minutes. It’s a comforting weeknight dinner that feels fancy, but is simple to make!

A white bowl filled with creamy gnocchi, garnished with chopped parsley and black pepper, sits on a marble surface next to a gold fork and a black checkered napkin.

When dinner needs to be fast and comforting this gnocchi carbonara without cream is here to save the day!

With just a handful of ingredients and one skillet, this creamy, cheesy gnocchi comes together in minutes…making it perfect for busy weeknights. 

The gnocchi cooks up quickly, while the pancetta, onions, and silky parmesan sauce brings a lot of flavor, without a lot of work.

Whether you’re juggling work, errands, those busy kiddos, or just don’t feel like spending a lot time in the kitchen, this recipe delivers restaurant-worthy results in no time.

In fact, if you’ve ever had gnocchi carbonara from Cooper’s Hawk (my favorite restaurant!), that’s where this this creamy carbonara sauce is inspired from. Simple, yet decadently delicious!

And if you love easy gnocchi recipes, this sheet pan sausage and gnocchi is a favorite of mine! Looking for more easy recipes? Head over to this page for more quick dinner ideas!

A bowl of creamy gnocchi topped with diced pancetta, black pepper, and chopped parsley, with a fork resting on the side.

Why You’ll Love This Recipe:

  • Quick and easy: made in just one skillet and ready in less than 30 minutes. 
  • Rich and creamy: the classic carbonara sauce is made up of egg yolks and parmesan cheese, which makes a velvety smooth texture!
  • Comfort food: carbonara flavor meets fluffy gnocchi for a fun twist on an old favorite. 
  • Perfect for busy nights: Cook the gnocchi, make the sauce, and toss together….easy-peasy and so delicious!
Ingredients on a white marble surface: gnocchi, parsley, olive oil, salt, peppercorns with mortar, chopped onion, two eggs, diced pancetta, and grated cheese in small bowls.

Ingredients Needed:

  • Gnocchi
  • Egg yolks
  • Olive oil
  • Onion
  • Pancetta 
  • Parmesan cheese
  • Salt and black pepper

How to Make Creamy Gnocchi Carbonara:

  • Cook: In a medium pot, cook the gnocchi according to the package directions. Scoop the gnocchi out with a slotted spoon and reserve some of the pasta water.
  • Whisk: In a small bowl, whisk the egg yolks.
  • Sauté: In a large skillet, sauté the onion and pancetta.
A metal whisk in a glass bowl containing beaten eggs sits on a white surface, with a sprig of parsley and a wooden bowl nearby.
A white skillet with diced onions and pancetta sautéing, on a marble countertop. Nearby are parsley sprigs, a wooden pepper grinder, and a small bowl of black peppercorns.
A white skillet filled with cooked gnocchi and small diced pieces of pancetta. Nearby are wooden bowls with black peppercorns and parsley leaves on a marble countertop.
  • Add: Stir the gnocchi into the skillet until combined.
  • Stir: Pour in the eggs yolks and stir quickly to incorporate into the skillet. 
  • Finish: Add the parmesan cheese, salt, pepper, and stir well to combine. Taste and adjust seasonings, if needed.
A white skillet filled with gnocchi mixed with small cubes of pancetta in a creamy yellow sauce, with parsley and a pepper grinder nearby on a white surface.
A white skillet filled with creamy gnocchi mixed with small pieces of pancetta, garnished with black pepper. Fresh parsley and kitchen items are visible in the background.
A white skillet filled with cooked gnocchi, small pieces of pancetta, and a mound of grated parmesan cheese on top, with parsley, pepper, and a whisk visible in the background.

How Do You Keep the Egg Yolks from Scrambling?

The trick is to temper the yolks by adding the reserved gnocchi water to the pan. This gently raises the temperature and prevents clumps of eggs from forming.

Can I Make this Ahead of Time?

While this dish is best made and serve right away, you can chop the pancetta and onion up to one day in advance for easier prep time.

A white plate of creamy gnocchi with pieces of pancetta, topped with chopped parsley and black pepper. A fork rests on the plate, and a black checkered napkin is nearby on a white surface.

How to Store:

Leftovers will keep in an airtight container in the refrigerator for up to 2 days.

  • To reheat: Warm the gnocchi on the stove with a splash of water or cream to loosen the sauce, if needed.
  • Freezing is not recommended, as the sauce will not hold up well once thawed.

Why Do You Use Pasta Water in This Recipe?

The starchy water helps loosen the sauce and creates a silky texture. It also helps emulsify the yolks and parmesan, which creates a creamy texture, without needing to use any cream. 

Serving Suggestions:

A white plate filled with creamy gnocchi in a cream sauce, garnished with chopped parsley and small pieces of pancetta.

Variations:

  • Swap the pancetta: try thick-cut bacon or prosciutto for a different flavor and texture.
  • Make it vegetarian: leave out the pancetta and add in some mushrooms or zucchini.
  • Use a different cheese: try pecorino-romano for a saltier, sharper flavor or mozzarella for a subtle flavor.
  • Toss in some veggies: stir in some peas, cooked asparagus, or spinach for more flavor.
  • Spice it up: a pinch of red pepper flakes would take the flavor to a whole new level.

Tips and Tricks:

  • Don’t toss out the pasta water: be sure to reserve some for the sauce, as it will create a creamy, silky texture.
  • Don’t overcook the gnocchi: it’s easy to overcook them, but once they float, they’re done.
  • Use freshly grated parmesan cheese: if possible, this will melt better and avoid clumping that can happen with the jarred kind.
  • Add some fresh parsley: just a touch for a pop of color and brightness to the dish.
A white plate of creamy gnocchi with diced pancetta, garnished with chopped parsley and cracked black pepper. A fork rests on the side, and a small bowl of grated cheese is visible in the background.

More Easy Gnocchi Recipes to Try:

A white bowl filled with creamy gnocchi, garnished with chopped parsley and black pepper, sits on a marble surface next to a gold fork and a black checkered napkin.

Gnocchi Carbonara

Yield: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Creamy, cozy, and bursting with flavor, this Gnocchi Carbonara recipe is a delicious twist on the Italian classic. Made with pillowy gnocchi, crispy pancetta, parmesan, and a touch of onion, this easy pasta dish comes together in just 25 minutes. It's a comforting weeknight dinner that feels fancy, but is simple to make!
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Ingredients
 

  • 1 (16 ounce) package potato gnocchi
  • 2 egg yolks
  • 1 teaspoon olive oil
  • 1 small white onion, diced
  • ½ cup diced pancetta
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh parsley, for garnish, (if desired)

Equipment

Instructions
 

  • Cook gnocchi according to package directions. Scoop them out with a slotted spoon and set them aside, reserving ¼ cup of the pasta water.
  • In a small bowl, whisk together the two egg yolks. Set aside.
  • Heat a large skillet over medium heat and when hot, add the olive oil. Add the diced onion and pancetta and cook until the pancetta is crispy and then onion is tender, about 4-5 minutes.
  • Add the cooked gnocchi to the skillet and stir well to combine.
  • Turn the heat to low and working quickly, pour in the egg yolks. Stir fast to coat the gnocchi, as we don't want to scramble the eggs. Add a splash of the reserved gnocchi water (about 3 tablespoons) to loosen up the sauce and make it silky. *The heat from the gnocchi will cook the yolks just enough to thicken the sauce, without scrambling them.
  • Add the parmesan and stir well. Season with salt and pepper and then taste. If needed, add more salt and/or pepper. Serve immediately with some fresh parsley and more grated parmesan cheese for garnish, if desired.

Notes

  • Leftovers will keep in an airtight container in the refrigerator for up to 2 days.
  • To reheat: Warm gnocchi on the stove with a splash of water or cream to loosen the sauce, if needed.
  • Freezing is not recommended, as the sauce will not hold up well once thawed.
  • If the sauce looks too thick, just add another splash of the water to smooth it out.
  • See my tips and tricks for making this Gnocchi Carbonara above the recipe box.
Serving: 1serving, Calories: 442kcal, Carbohydrates: 8g, Protein: 18g, Fat: 37g, Saturated Fat: 14g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 255mg, Sodium: 841mg, Potassium: 234mg, Fiber: 1g, Sugar: 2g, Vitamin A: 498IU, Vitamin C: 3mg, Calcium: 255mg, Iron: 1mg
Cuisine: American
Course: Main Course
Author: Gayle
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