This 5-Ingredient Gnocchi Carbonara Never Lets Me Down
I’m not really a pasta person. I totally appreciate a quick pasta dinner when I’m hungry and short on time (as I know it will be satisfying), but it’s seldom what I crave. Potatoes, on the other hand, comfort me to the core — and it’s rare that a week goes by when they don’t find their way onto my plate. So it makes sense that when I want the ease of pasta but need my potato fix, I turn to gnocchi. This recipe combines the savory, rich flavors of spaghetti carbonara with light, tender gnocchi for my new favorite go-to potato dinner.
Although I love making homemade gnocchi, this recipe leans into convenience with shelf-stable gnocchi (refrigerated or frozen works, too) and diced pancetta, so all you really have to do is grate some cheese and crack some eggs. True to classic carbonara, this version embraces the soft, gentle texture of the velvety cheese-spiked sauce. Stick to boiling the gnocchi so they plump and lighten, while also creating the starchy cooking water that is vital for turning eggs and cheese into a glossy sauce.
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.
How to Make Gnocchi Carbonara
Crisp the pancetta. Rendered pancetta fat helps emulsify the sauce and weave the meaty flavor through the cheese and eggs, so cooking it low and slow promotes the release of all that liquid gold without burning.
Boil the gnocchi and toss with pancetta drippings. Scoop the gnocchi into the skillet with the pancetta (it’s fine to have some clinging cooking water) and cook, stirring, until they are well-coated and have absorbed some of the fat, but there is no need to brown or crisp them.
Add some cooking water to the skillet and cool slightly. Pour some of the starchy cooking water into the skillet and remove from the heat so the skillet is still hot enough to melt the cheese and thicken the eggs, but not so hot that the eggs scramble or the cheese seizes and separates.
Toss the gnocchi and egg mixture together. Pour about half the egg and cheese mixture into the hot skillet, stirring well to create a smooth sauce before adding the rest to avoid bits of egg and cheese sitting on the bottom of the pan. Add additional cooking water very gradually only if needed to avoid a diluted, runny 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
This weeknight-friendly pasta combines the rich flavors of spaghetti carbonara with light, tender gnocchi.
Prep time 10 minutes
Cook time 15 minutes to 20 minutes
Serves 2 to 4
Ingredients
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)
Instructions
Show Images
Bring a large pot of water to a boil over medium-high heat. Cook 4 ounces diced pancetta in a large nonstick skillet over medium heat until it starts sizzling and releasing fat, 2 to 4 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes more. Stir in 3/4 teaspoon coarsely ground black pepper.
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.
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.
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.
While stirring constantly, add the egg and cheese mixture to the skillet in 2 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 4 days. Reheat, covered, in a microwave with a teaspoon of water to loosen the sauce, until warmed through.
Further Reading
We Asked 3 Chefs to Name the Best Ice Cream, and They All Said the Same Thing
Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It
