Gnocchi Carbonara: A Deliciously Creamy & Easy Recipe

Gnocchi Carbonara: Imagine pillowy soft gnocchi, each little dumpling a blank canvas, draped in the rich, creamy embrace of classic carbonara sauce. It’s a culinary marriage made in heaven, and trust me, your taste buds will thank you! This isn’t just another pasta dish; it’s an experience, a symphony of textures and flavors that will leave you craving more.

While carbonara’s origins are debated, many believe it emerged in Rome during or after World War II. Some say it was created to satisfy the appetites of American soldiers, using readily available ingredients like eggs and bacon. Whatever its true history, carbonara has become a beloved staple of Italian cuisine, celebrated for its simplicity and satisfying richness.

But why Gnocchi Carbonara, you ask? Well, the beauty lies in the delightful contrast. The light, airy gnocchi provides a wonderful counterpoint to the decadent sauce. People adore this dish because it’s quick to prepare, incredibly flavorful, and offers a comforting, satisfying meal. The creamy sauce clings perfectly to the gnocchi, ensuring every bite is bursting with flavor. Plus, it’s a fantastic way to elevate a simple weeknight dinner into something truly special. Get ready to indulge in this irresistible twist on a classic!

this Recipe

Ingredients:

• For the Gnocchi:
• 1 kg (2.2 lbs) potatoes, preferably Russet or Yukon Gold
• 300g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (optional)
• For the Carbonara Sauce:
• 200g (7 oz) guanciale or pancetta, diced
• 4 large egg yolks
• 50g (1/2 cup) Pecorino Romano cheese, finely grated, plus extra for serving
• 50g (1/2 cup) Parmesan cheese, finely grated, plus extra for serving
• 1/2 teaspoon freshly ground black pepper, plus extra for serving
• 2 tablespoons olive oil
• 1/4 cup reserved pasta water (from cooking the gnocchi)

Preparing the Gnocchi:

1. Boil the Potatoes: Start by thoroughly washing the potatoes. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender. This usually takes about 20-30 minutes, depending on the size of your potatoes. You should be able to easily pierce them with a fork.
2. Dry the Potatoes: Once the potatoes are cooked, drain them well and return them to the pot. Place the pot back on the stovetop over low heat for a minute or two to dry them out slightly. This will help to prevent the gnocchi from becoming too sticky. Be careful not to burn them!
3. Peel and Rice the Potatoes: While the potatoes are still hot (but cool enough to handle), peel them carefully. The easiest way to do this is to use a potato ricer. If you don’t have a ricer, you can use a food mill or even a fine-mesh sieve. The key is to get the potatoes as smooth as possible without overworking them. If you use a food mill or sieve, press the potatoes through with a spoon.
4. Form the Dough: On a clean work surface, mound the riced potatoes. Make a well in the center and add the egg, salt, and nutmeg (if using). Gradually add the flour, starting with about half of it. Use your hands to gently combine the ingredients, working from the center outwards. Be careful not to overmix the dough, as this will make the gnocchi tough. Add more flour as needed until the dough comes together into a soft, slightly sticky ball. It’s better to have a slightly sticky dough than a dry one.
5. Knead Lightly: Lightly knead the dough for just a minute or two, until it is smooth and elastic. Don’t overwork it! Wrap the dough in plastic wrap and let it rest for about 15-20 minutes. This will allow the gluten in the flour to relax, making the gnocchi more tender.
6. Shape the Gnocchi: Lightly flour your work surface. Divide the dough into several portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use a knife or dough scraper to cut the rope into 1-inch pieces. At this point, you can leave the gnocchi as they are, or you can roll them over a gnocchi board or the back of a fork to create ridges. The ridges help the sauce cling to the gnocchi. To do this, gently press each piece of gnocchi against the board or fork with your thumb and roll it down.
7. Rest the Gnocchi: Place the shaped gnocchi on a lightly floured baking sheet. You can cook them immediately, or you can freeze them for later use. To freeze, place the baking sheet in the freezer for about an hour, or until the gnocchi are frozen solid. Then, transfer them to a freezer bag or container.

Preparing the Carbonara Sauce:

1. Prepare the Guanciale/Pancetta: Dice the guanciale or pancetta into small cubes. In a large skillet or frying pan, heat the olive oil over medium heat. Add the guanciale or pancetta and cook until it is crispy and golden brown, rendering out its fat. This usually takes about 5-7 minutes. Remove the guanciale/pancetta from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Prepare the Egg Yolk Mixture: In a medium bowl, whisk together the egg yolks, Pecorino Romano cheese, Parmesan cheese, and black pepper. Make sure the cheeses are finely grated so they incorporate smoothly into the sauce.

Cooking and Assembling:

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They will initially sink to the bottom, but as they cook, they will rise to the surface. Once they float to the surface, cook them for another 1-2 minutes, or until they are tender. Be careful not to overcook them, as they will become mushy.
2. Reserve Pasta Water: Before draining the gnocchi, reserve about 1/4 cup of the pasta water. This starchy water will help to emulsify the sauce and create a creamy texture.
3. Combine Gnocchi and Sauce: Drain the gnocchi well and immediately add them to the skillet with the rendered guanciale/pancetta fat. Toss to coat the gnocchi in the fat. Remove the skillet from the heat.
4. Add the Egg Yolk Mixture: Pour the egg yolk mixture over the gnocchi. Immediately toss the gnocchi vigorously to coat them in the sauce. The heat from the gnocchi will gently cook the egg yolks, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency. It’s crucial to work quickly and remove the pan from the heat to prevent the eggs from scrambling.
5. Add the Guanciale/Pancetta: Add the cooked guanciale/pancetta back to the skillet and toss to combine.
6. Serve Immediately: Serve the gnocchi carbonara immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.

Tips for Success:

• Use the Right Potatoes: Starchy potatoes like Russet or Yukon Gold are best for gnocchi. They have a lower moisture content, which will result in lighter, fluffier gnocchi.
• Don’t Overwork the Dough: Overmixing the dough will develop the gluten in the flour, making the gnocchi tough. Mix the dough just until it comes together.
• Cook the Gnocchi in Batches: If you are making a large batch of gnocchi, cook them in batches to prevent them from sticking together.
• Don’t Overcook the Gnocchi: Overcooked gnocchi will be mushy. Cook them just until they float to the surface and are tender.
• Work Quickly with the Sauce: The heat from the gnocchi will cook the egg yolks, creating a creamy sauce. Work quickly to prevent the eggs from scrambling.
• Adjust the Sauce Consistency: If the sauce is too thick, add a little of the reserved pasta water until it reaches the desired consistency.
• Use High-Quality Ingredients: The quality of the ingredients will affect the flavor of the dish. Use high-quality guanciale or pancetta, Pecorino Romano cheese, and Parmesan cheese.

Variations:

• Add Vegetables: You can add vegetables to the gnocchi carbonara, such as peas, asparagus, or mushrooms. Add the vegetables to the skillet with the guanciale/pancetta and cook until they are tender.
• Use Different Cheese: You can use different cheeses in the carbonara sauce, such as Gruyere or Fontina.
• Add Herbs: You can add herbs to the gnocchi carbonara, such as parsley, basil, or chives.
• Make it Spicy: Add a pinch of red pepper flakes to the carbonara sauce for a little heat.

Storage:

• Cooked Gnocchi Carbonara: Leftover gnocchi carbonara can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a little milk or cream if needed to loosen the sauce

  

  Conclusion:

  This Gnocchi Carbonara isn’t just another pasta dish; it’s a flavor explosion waiting to happen! The pillowy soft gnocchi, combined with the rich, creamy carbonara sauce, creates a symphony of textures and tastes that will leave you craving more. It’s a comforting, satisfying meal that’s surprisingly easy to whip up, making it perfect for a weeknight dinner or a special weekend treat. Trust me, once you try this, you’ll wonder why you haven’t been making it all along.

  Why is this Gnocchi Carbonara a must-try? Because it elevates a classic dish to a whole new level. The gnocchi provides a delightful chewiness that complements the silky sauce beautifully. The combination of salty pancetta, creamy egg yolks, and sharp Parmesan cheese is simply irresistible. It’s a dish that’s both familiar and exciting, offering a comforting taste with a unique twist. Plus, it’s a fantastic way to use up any leftover pancetta or Parmesan you might have lurking in your fridge.

  But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your taste. For a vegetarian option, you can easily omit the pancetta and add some sautéed mushrooms or roasted vegetables like asparagus or zucchini. A sprinkle of red pepper flakes will add a touch of heat, while a squeeze of lemon juice will brighten the flavors. If you’re feeling adventurous, try using different types of cheese, such as Pecorino Romano or Gruyere, for a unique twist on the classic carbonara flavor.

  Serving Suggestions: This Gnocchi Carbonara is delicious on its own, but it also pairs well with a simple side salad. A crisp green salad with a light vinaigrette will provide a refreshing contrast to the richness of the sauce. You could also serve it with some crusty bread for soaking up every last drop of that delicious carbonara sauce. For a more substantial meal, consider adding a grilled chicken breast or some seared scallops on top. And don’t forget the wine! A crisp white wine like Pinot Grigio or Sauvignon Blanc would be a perfect complement to the dish.

  I truly believe that this recipe will become a new favorite in your household. It’s a crowd-pleaser that’s sure to impress your family and friends. It’s also a fantastic way to introduce someone to the joys of Italian cooking. The beauty of this recipe is that it’s adaptable to your preferences. Don’t be afraid to experiment with different ingredients and techniques to create your own signature version of this classic dish.

  So, what are you waiting for? Grab your ingredients, put on some music, and get ready to create a culinary masterpiece. I’m confident that you’ll love this Gnocchi Carbonara as much as I do.

  Now, it’s your turn! I’m so excited for you to try this recipe. Once you’ve made it, please come back and share your experience in the comments below. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. I can’t wait to hear all about your Gnocchi Carbonara adventures! Happy cooking!

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  Gnocchi Carbonara: A Deliciously Creamy & Easy Recipe

  Homemade potato gnocchi tossed in a rich and creamy carbonara sauce made with guanciale or pancetta, egg yolks, Pecorino Romano, and Parmesan cheese.

  Prep Time45 minutes

  Cook Time30 minutes

  Total Time75 minutes

  Category: Dinner

  Yield: 4-6 servings

  Save This Recipe

  Ingredients

  • 1 kg (2.2 lbs) potatoes, preferably Russet or Yukon Gold
  • 300g (2 1/2 cups) all-purpose flour, plus extra for dusting
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg (optional)
  • 200g (7 oz) guanciale or pancetta, diced
  • 4 large egg yolks
  • 50g (1/2 cup) Pecorino Romano cheese, finely grated, plus extra for serving
  • 50g (1/2 cup) Parmesan cheese, finely grated, plus extra for serving
  • 1/2 teaspoon freshly ground black pepper, plus extra for serving
  • 2 tablespoons olive oil
  • 1/4 cup reserved pasta water (from cooking the gnocchi)

  Instructions

  1. Boil the Potatoes: Thoroughly wash the potatoes. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer until they are fork-tender (20-30 minutes).
  2. Dry the Potatoes: Drain the potatoes well and return them to the pot. Place the pot back on the stovetop over low heat for a minute or two to dry them out slightly. Be careful not to burn them!
  3. Peel and Rice the Potatoes: While the potatoes are still hot (but cool enough to handle), peel them carefully. Use a potato ricer, food mill, or fine-mesh sieve to get the potatoes as smooth as possible without overworking them.
  4. Form the Dough: On a clean work surface, mound the riced potatoes. Make a well in the center and add the egg, salt, and nutmeg (if using). Gradually add the flour, starting with about half of it. Gently combine the ingredients, working from the center outwards. Be careful not to overmix the dough. Add more flour as needed until the dough comes together into a soft, slightly sticky ball.
  5. Knead Lightly: Lightly knead the dough for just a minute or two, until it is smooth and elastic. Don’t overwork it! Wrap the dough in plastic wrap and let it rest for about 15-20 minutes.
  6. Shape the Gnocchi: Lightly flour your work surface. Divide the dough into several portions. Roll each portion into a long rope, about 1/2 inch in diameter. Use a knife or dough scraper to cut the rope into 1-inch pieces. You can leave the gnocchi as they are, or you can roll them over a gnocchi board or the back of a fork to create ridges.
  7. Rest the Gnocchi: Place the shaped gnocchi on a lightly floured baking sheet. You can cook them immediately, or you can freeze them for later use. To freeze, place the baking sheet in the freezer for about an hour, or until the gnocchi are frozen solid. Then, transfer them to a freezer bag or container.
  8. Prepare the Guanciale/Pancetta: Dice the guanciale or pancetta into small cubes. In a large skillet or frying pan, heat the olive oil over medium heat. Add the guanciale or pancetta and cook until it is crispy and golden brown, rendering out its fat (5-7 minutes). Remove the guanciale/pancetta from the pan with a slotted spoon and set aside, leaving the rendered fat in the pan.
  9. Prepare the Egg Yolk Mixture: In a medium bowl, whisk together the egg yolks, Pecorino Romano cheese, Parmesan cheese, and black pepper. Make sure the cheeses are finely grated.
  10. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Once they float to the surface, cook them for another 1-2 minutes, or until they are tender. Be careful not to overcook them.
  11. Reserve Pasta Water: Before draining the gnocchi, reserve about 1/4 cup of the pasta water.
  12. Combine Gnocchi and Sauce: Drain the gnocchi well and immediately add them to the skillet with the rendered guanciale/pancetta fat. Toss to coat the gnocchi in the fat. Remove the skillet from the heat.
  13. Add the Egg Yolk Mixture: Pour the egg yolk mixture over the gnocchi. Immediately toss the gnocchi vigorously to coat them in the sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency. Work quickly and remove the pan from the heat to prevent the eggs from scrambling.
  14. Add the Guanciale/Pancetta: Add the cooked guanciale/pancetta back to the skillet and toss to combine.
  15. Serve Immediately: Serve the gnocchi carbonara immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.

  Notes

  • Starchy potatoes like Russet or Yukon Gold are best for gnocchi.
  • Don’t overwork the dough.
  • Cook the gnocchi in batches if making a large batch.
  • Don’t overcook the gnocchi.
  • Work quickly with the sauce to prevent the eggs from scrambling.
  • Adjust the sauce consistency with reserved pasta water.
  • Use high-quality ingredients.
  • Leftover gnocchi carbonara can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a little milk or cream if needed to loosen the sauce.
  • Variations: Add vegetables, use different cheeses, add herbs, or make it spicy.