Gnocchi Carbonara

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.

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!

Course Main Course

Cuisine American

Keyword gnocchi carbonara

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 442

Author Gayle

Equipment

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)

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.

Nutrition