Gnocchi Carbonara

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Gnocchi carbonara is a tasty twist on the classic Italian dish. It takes just 25 minutes to make from start to finish. This recipe serves 4 people and has 565 calories per serving. You’ll love how the soft gnocchi soaks up the creamy sauce.

The dish uses simple ingredients like eggs, cheese, and pancetta. The sauce coats the gnocchi in a rich, silky layer. It’s comfort food at its best. You can make this meal for a cozy night in or to wow guests at a dinner party.

Exact Ingredients List

Here’s what you’ll need to make this yummy gnocchi carbonara:

  • 1 pound gnocchi (store-bought or homemade)
  • 6 ounces guanciale or pancetta, diced
  • 2 large egg yolks
  • 2 large eggs
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup grated Parmigiano Reggiano cheese
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • Fresh parsley, chopped (for garnish)

You can find most of these items at your local grocery store. The gnocchi is the star of the show, so pick a good quality one. If you can’t find guanciale, pancetta works great too.

Don’t forget to grab some extra cheese for sprinkling on top when you serve! The fresh parsley adds a nice pop of color and flavor, but you can skip it if you’re not a fan.

Instructions

Mix egg yolks, eggs, and cheeses in a bowl. Add black pepper and set aside.

Boil water for gnocchi. Heat oil in a skillet and cook pancetta until crispy. Add garlic and cook briefly.

Cook gnocchi until they float. Save some cooking water before draining.

Put gnocchi in the skillet with pancetta and garlic. Mix well.

Add a bit of hot water to the egg mix. Pour it over the gnocchi, stirring quickly.

Keep stirring on low heat until sauce is creamy. Don’t let it get too hot!

Add more pepper if you like. Top with parsley and extra cheese.

Serve right away and enjoy your tasty gnocchi carbonara!

Possible Substitutes List & Recipe Variations

You can easily adjust this gnocchi carbonara recipe to suit your tastes or what you have on hand. Here are some tasty swaps and variations to try:

Pasta Substitutes:

  • Regular pasta (spaghetti, fettuccine, or penne)
  • Sweet potato gnocchi
  • Cauliflower gnocchi

Meat Options:

  • Bacon instead of pancetta
  • Prosciutto for a milder flavor
  • Smoked salmon for a seafood twist

Mix up the cheeses to create new flavor profiles. Try:

  • All Pecorino Romano for a sharper taste
  • Gruyere for nuttiness
  • Gouda for smokiness

For a veggie boost, add some green peas or spinach. They’ll bring color and extra nutrients to your dish.

Want it spicy? Toss in some red pepper flakes or a dash of cayenne pepper.

For a lighter version, use whole eggs instead of just the yolks. This will cut down on calories while still giving you a creamy sauce.

Remember, you can always adjust the garlic to your liking. Add more for extra punch or less if you prefer a milder flavor.

Tips, Tricks & Storing

For the best gnocchi carbonara, use room temperature eggs. This helps create a smoother sauce. Grate your cheese fresh for better flavor and texture.

Don’t skip tempering the eggs! This step prevents scrambling and ensures a silky sauce. Keep stirring constantly when adding the egg mixture to the gnocchi.

If your sauce is too thick, add more pasta water. If it’s too thin, let it cook a bit longer. Remember, the sauce will thicken as it cools.

You can swap pancetta for bacon if needed. For a veggie version, try mushrooms instead of meat.

To store leftovers, let the dish cool completely. Put it in an airtight container and keep in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water to loosen the sauce.

For make-ahead prep, you can cook the gnocchi and pancetta in advance. Store them separately in the fridge. When ready to eat, reheat and continue with the sauce.

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