Crispy Gnocchi Carbonara
This gnocchi carbonara is a fun twist on a classic dish! The gnocchi is cooked in the drippings from the pork, making them ultra crispy and full of flavor!
Ingredients
- 1 lb gnocchi one standard package
- ⅓ cup freshly grated parmesan cheese or sub more pecorino (about .75 oz, finely grated)
- ⅓ cup freshly grated pecorino cheese or sub more parmesan (about .75 oz, finely grated)
- 4 large egg yolks save whites for another recipe
- 4 oz bacon or pancetta cut into small pieces (about 4 strips of bacon)
- ½ cup fresh peas or sub frozen peas (optional)
- ½ tablespoon freshly minced garlic
- 1 teaspoon corn starch
- ½ teaspoon fresh cracked black pepper
- salt
- ¼ cup warm water
Instructions
- Cook the bacon or pancetta over medium-low heat, stirring occasionally, until the pieces get crispy, about 15 minutes. Remove to a paper-towel lined plate, leave drippings in the pan. (You should have a few tablespoons of oil left behind)
- While the bacon cooks, dissolve the corn starch in the warm water. In a large bowl, mix together the finely grated cheese and the egg yolks (save the whites for another recipe). Add the corn starch mixture and pepper and mix until everything is combined. Season with a little salt, then set aside.
- Add the gnocchi to the bacon drippings and toss them until they are coated. Cook over medium/medium-low heat, stirring occasionally, until the gnocchi is golden and crispy on the outside, and soft in the center, about 10 minutes. (Note, you start with gnocchi straight out of the package, don't boil them first!)
- When the gnocchi is nearly ready, add the peas and cook for another 2 minutes. Then add the garlic and cook for about 1 minute until it's fragrant. Remove the skillet from heat.
- Allow them to cool for a moment, then transfer the gnocchi and peas into the bowl with the eggs and cheese, scraping the drippings in as well. Mix everything together.
- Transfer the mixture from the bowl back into the warm skillet, stirring as you do. We want to warm up the sauce, so it thickens, but avoid cooking the eggs yolks. The heat of the pan may be enough, but if the sauce is still thin, put the pan back over heat at the lowest setting and stir continuously until it thickens. (You may want to hold the pan above the burner for this part.)
- Once the sauce has thickened, remove it from the heat and add the bacon pieces back in. Serve immediately, topped with more black pepper and extra cheese if desired.
Notes
While pancetta is more traditional than bacon in a carbonara, I actually prefer to use bacon. In the US, bacon is typically cheaper and easier to find, and it also adds a little bit of extra smoky flavor to the dish.
This recipe can be made with or without peas. If subbing frozen peas, you can still follow the recipe as directed, they shouldn't need much extra cook time.
If you make a double batch, consider using a second pan. The gnocchi need room in the pan to crisp up as they cook.
Nutrition
Serving: 0.25 batchCalories: 400kcal
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