Gnocchi Carbonara Recipe

The Gnocchi Carbonara recipe is one of the comforting Italian dishes you can never go wrong with. Fluffy gnocchi in a classic carbonara sauce. Delicious and super quick to make.

The classic Italian spaghetti carbonara (link in Hungarian) inspires this recipe. This is obviously the exact recipe but switched with the fluffy gnocchi. So, if it happens that you don’t have spaghetti in your pantry, but you have gnocchi, don’t worry. You can make it with Gnocchi and will be just as delicious as the spaghetti.

Who doesn’t love Traditional Italian Food? I think in every household there is at least one Italian dish that is loved and adored. I am a huge Italian pasta lover, not even mentioning the pizza. Of course. T.H.E P.I.Z.Z.A…

Gnocchi is a new favorite of mine and love to try different recipes out with it.

Ingredients for the Gnocchi Carbonara recipe

This recipe has some simple ingredients which you can see below in the picture.

• fluffy gnocchi – which can be homemade or store-bought gnocchi.
• smoky bacon – I used turkey bacon due to not eating pork myself. But the original recipe has Pancetta. That’s similar to the bacon but without the smokiness.
• egg yolks – this creates a creamy texture in this food. Also, you can use one whole egg instead of the egg yolks.
• Pecorino Romano – This is the cheese that is founded on the classic carbonara recipe. Some say you can add Parmesan Cheese instead. But I like to add parmesan cheese for grating when I serve it.
• black pepper – is pretty much the only seasoning in this recipe, which is crucial.

Instructions [Step-By-Step]

• Bring a large pot of salted water to a boil. Then add the gnocchi and once will rise to the top of the water it means the gnocchi is ready.
• Meanwhile, cut the bacon into little cubes and fry it in a frying pan until is crispy and golden. (Pictures 1-2)
• Once the gnocchi is ready bring it with the bacon. Mix it together. (Picture 3)

• In a small bowl mix the 3 medium egg yolks, pecorino cheese, and the black pepper. You’ll get a thick creamy consistency. (Picture 4)
• You can add a little pasta water to the cheesy mixture to loosen and emulsify the consistency.
• Pour the egg mixture into the gnocchi and toss with it until thoroughly coated and thickened slightly. (Picture 5)
• Serve immediately with a grating of parmesan cheese.

Did you try this recipe?

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