Why You’ll Love It
- It’s even more cheesy and saucy than classic carbonara. Pasta instantly soaks up the cooking water and egg mixture, leaving the strands gently coated. But because gnocchi behaves differently, most of the sauce clings to the outside, creating extra-saucy nuggets.
- It’s just as pantry-friendly as pasta. Gnocchi has a long shelf-life in the pantry or freezer, so it’s just as easy to keep on hand as dried pasta.
Key Ingredients in Gnocchi Carbonara
- Pancetta: Pancetta, cured and rolled pork belly, is sold in several forms, but for this recipe choose diced (or a chunk that you can cut yourself) over thinly sliced so it stays meaty when cooked.
- Potato gnocchi: Before quickly grabbing a package from the refrigerator case, freezer, or grocery store shelf, check that you are buying plain potato gnocchi and not sweet potato, whole-wheat, cheese, or cauliflower gnocchi, as those won’t have the same texture or flavor.
- Eggs: Because a pound of gnocchi doesn’t fill a skillet as much as a pound of pasta (or absorb as much liquid), you only need one whole large egg and one large egg yolk to make a generous amount of silky sauce.
- Pecorino Romano: Sharp and salty, Pecorino Romano is the classic cheese used in carbonara. And because it is potent, you don’t need a lot of it—so it’s worth picking up a small chunk and grating it fresh.
- Parmesan: A lesser amount of Parmesan softens the intensity of the Pecorino. Look for a block of Italian Parmigiano-Reggiano, which has a rind stamped with the name for the best aged flavor and texture. Save the rind from your block of Parmesan and drop pieces into soups, stews, or tomato sauces for an umami boost of flavor.
- Coarsely ground black pepper: Gnocchi are thicker and more dense than pasta so they really benefit from the sharp pop of black pepper to break up the richness of the sauce.
Helpful Swaps
- Pancetta and bacon are similar enough in texture that you can use either in this recipe, but keep in mind that bacon will add a smoky taste (I prefer the more neutral salty punch of pancetta). Use 4 ounces of thick-cut bacon (about 3 slices) cut into 1/2-inch-wide pieces.
- Guanciale is the most classic choice for carbonara, but it is also more expensive than pancetta or bacon and is less widely available. Still, if you can and want to use it instead, it will make the recipe even more decadent and savory.
- Mini potato gnocchi are slightly smaller and will work just as well, but you might need a few more splashes of cooking water to ensure they are all evenly coated with sauce.
Gnocchi Carbonara Recipe
Serves 2 to 4- 4 ounces diced pancetta (about 3/4 cup)
- 3/4 teaspoon coarsely ground black pepper, plus more for serving
- 1 pound shelf-stable, refrigerated, or frozen potato gnocchi
- 1 teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 3/4 ounce Pecorino Romano cheese, finely grated on a Microplane (about 1/2 cup)
- 1/2 ounce Parmesan cheese, finely grated on a Microplane (about 1/3 cup)
- Chopped fresh parsley leaves, for garnish (optional)
2. When the pancetta is almost ready, add 1 pound potato gnocchi and 1 teaspoon kosher salt to the boiling water. Cook according to package directions until the gnocchi float, 2 to 3 minutes.
3. Using a slotted spoon, transfer the gnocchi to the skillet and reserve the cooking water. Cook the gnocchi, stirring until well-coated with the pancetta and pepper drippings, for 1 to 2 minutes. Stir in 1/3 cup of the gnocchi cooking water and remove the skillet from the heat.
4. Whisk 1 large egg, 1 large egg yolk, 3/4 ounce finely grated Pecorino Romano cheese, and 1/2 ounce finely grated Parmesan cheese together in a medium bowl until thick and combined.
5. While stirring constantly, add the egg and cheese mixture to the skillet in two batches, stirring constantly, until the sauce is smooth and glossy. If needed, return the skillet to low heat, stirring constantly and adding cooking water a tablespoon at a time if needed, until the sauce thickens. Garnish with chopped fresh parsley leaves and more black pepper if desired.
Recipe Notes
General tips: Having some cooking liquid in the skillet before adding the egg and cheese mixture prevents it from sticking to the bottom of the skillet or scrambling, so if the cooking water has evaporated by the time you are ready to add the eggs, spoon in a few tablespoons so the pan is not dry.
Make ahead: You can crisp the pancetta up to 1 hour before making the rest of the dish. Warm over low heat until the drippings are melted and the pancetta starts to sizzle again before continuing with the recipe.
Storage: Leftover gnocchi become dense and a little tough, so it’s really best to eat fresh, but leftovers can be refrigerated in an airtight container for up to four days. Reheat, covered, in a microwave with a teaspoon of water to loosen the sauce, until warmed through.
