Ingredients Needed
For the gnocchi: I made homemade gnocchi for this recipe but you can easily use store-bought gnocchi too. To make it yourself, you’ll need potatoes, egg yolks, flour and salt.
For the Carbonara sauce
Cured pork. Traditionally, carbonara is made with Guanciale (cured pork cheek) but as this can be difficult to find, using pancetta or bacon are good alternatives. Egg yolks. Cheese. Pecorino Romano or Parmesan cheese. Salt and black pepper.
How to make gnocchi carbonara
Make the gnocchi according to the instructions in the recipe card. Slice the guanciale into small pieces then add to a large frying pan with a tablespoon of olive oil. Allow to cook, rendering the fat, until crisp and golden. While the pork is cooking, whisk together the egg yolks, grated cheese, salt and pepper. To cook the gnocchi (store-bought or homemade), bring a large pot of salted water to the boil. Add the gnocchi and allow to cook until they float to the surface. With a slotted spoon, remove the gnocchi. Reserve 1 cup of cooking water and whisk half into the egg mixture. Add the gnocchi to the pan with the guanciale/bacon then remove the pan from the heat and add the egg mixture. Stir and toss the gnocchi in the sauce, allowing the residual heat to cook the eggs, until the sauce is creamy and coats the gnocchi evenly. Scatter over chopped parsley and serve.
Can I make this ahead?
Gnocchi can become slightly chewy if cooked too far in advance. However, the gnocchi can be made and formed then frozen in a single layer and kept in the freezer for up to 3 months. The sauce is also best served immediately after cooking as the eggs can curdle once re-heated. Leftovers can be kept in an airtight container in the fridge overnight and gently reheated with a splash of water.
Gnocchi Recipes
Lemon Broccoli Ricotta Gnocchi Creamy Bacon Mushroom Gnocchi Soup Lamb ragu with cauliflower gnocchi
