Pillowy potato gnocchi in a classically rich, savory carbonara is what’s for dinner tonight!
You probably know that a classic carbonara, that marvelously smooth and silky, cheesy, peppery, pancetta-studded preparation, is traditionally served with spaghetti. But you may not know how it transforms into an even more deliciously satisfying creation when you substitute the long noodles with pillowy, slightly chewy potato gnocchi. Get ready to be schooled!
Here are some other things you may not know about carbonara. Despite its luxuriously creamy texture, the sauce does not include any cream or butter; the rich decadent sauce gets its perfect consistency from eggs and egg yolks whisked with Parmesan and Pecorino Romano cheeses, and some reserved pasta water. And even though the dish possesses the most wonderful salty flavor, the recipe does not include any salt (beyond that in the pasta water); that depth of salty flavor comes from the cheeses and the pancetta. The luscious taste of this dish is even further enhanced by freshly ground black pepper.
Here’s something about gnocchi carbonara you may not believe: how incredibly easy it is to make! Whisk together the eggs, egg yolks and cheese while your water is coming to a boil; crisp up the diced pancetta while the gnocchi are cooking. Reserve some pasta water and then toss the drained gnocchi into the pancetta pan; once they’re coated with that delicious fat, remove the skillet from the heat and gently stir in the egg-cheese-pepper mixture and a splash of pasta water. Now there’s only one thing left to do: enjoy!
Tips for perfect gnocchi carbonara
Given the simplicity of this recipe, you might not think you need additional tips, but here are a few things to keep in mind. Having your eggs, egg yolks and cheeses at room temperature will ensure a smooth, well-emulsified sauce. Essential to the sauce’s texture and glossy finish is the pasta water, so make sure to remember to reserve a cup or so before draining the gnocchi. To prevent your eggs from scrambling, you can temper them by adding a bit of the pasta water to the egg mix before combining with the pancetta and gnocchi, but the process in our instructions works just as well: since the skillet will be off the stove and the dish will finish cooking in its residual heat, just slowly add the egg mixture and then add a splash of pasta water and continue to stir gently until each and every gnocchi is coated with the spectacular sauce.
How do I store leftovers?
Gnocchi carbonara is best eaten immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. We recommend that you also store some reserved pasta water in the fridge (in a separate airtight container) to stir into the dish as you are reheating it.
Serving suggestions
Gnocchi carbonara pairs wonderfully with something crisp and green, such as a classic Caesar Salad or this light and crunchy House Salad. And don’t forget to add some yummy Italian bread; we love Garlic Bread but are partial to Ciabatta or Focaccia with a side of Bread Dipping Oil as perfect companions to this dish. By the way, while potato gnocchi are delicious, this preparation is also sublime with Ricotta Gnocchi, Cauliflower Gnocchi, or even Sweet Potato Gnocchi.
Gnocchi Carbonara
Ingredients
- Salt for boiling water
- 2 large eggs
- 2 large egg yolks
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 4 ounces pancetta diced
- 16 ounces potato gnocchi
- Fresh parsley chopped (for optional garnish)
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil.
- In a bowl, whisk together the eggs, egg yolks, Parmesan, Pecorino Romano, and black pepper until smooth.
- Heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it becomes crispy. At the same time, add the gnocchi to the boiling water.
- When the gnocchi start to float to the top, reserve 1 cup of the starchy water and drain the rest. Transfer the drained gnocchi to the skillet and toss to coat with the pancetta fat.
- Turn off the heat in the skillet. Slowly pour in the egg and cheese mixture while stirring gently. Add a little of the reserved pasta water at a time until the sauce is smooth, glossy, and coats the gnocchi without scrambling the eggs.
- Divide the gnocchi carbonara among bowls. Garnish with extra black pepper and parsley if desired, and serve while hot.
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