Gnocchi Carbonara

Ingredients

• 4eggs
• 1egg yolk
• 2 clovesgarlic
• about 100 g (1 cup)Parmesan cheese
• 400 g, cut into 0.5–1 cm-thick piecespancetta
• to tastesalt
• to tastepepper
• to tastethyme
• 1 kgpotatoes
• 190–250 g (1.5–2 cups)flour
• 1 pinchsalt
• 1egg yolk

Instructions

1. 1

   Prepare potatoes

   Wash the potatoes and prick them several times with a fork.

2. 2

   Cook potatoes

   Microwave the potatoes for about 10–20 minutes, depending on their size, until a fork slides in easily.

3. 3

   Mash potatoes

   Peel the potatoes and mash them using a potato ricer.

4. 4

   Season the mash

   Add the pinch of salt and egg yolk, then combine.

5. 5

   Make the dough

   Add 1 cup of flour and mix it in. If the dough is too wet, gradually add more flour.

6. 6

   Divide the dough

   When the dough is ready, divide it into 4 pieces.

7. 7

   Roll the dough

   Roll each piece into a log about 1.3–1.9 cm thick.

8. 8

   Cut the gnocchi

   Cut the logs into pieces about 1.9–2.5 cm thick.

9. 9

   Shape the gnocchi

   Use the back of a fork to roll each piece down towards the fork’s prongs, making indentations that help the sauce cling.

10. 10

    Prepare the water

    Bring a pot of salted water to the boil for the gnocchi.

11. 11

    Prepare pancetta

    Cut the pancetta into matchsticks and crush the garlic.

12. 12

    Mix the sauce

    Mix the eggs, pepper and Parmesan together, then set aside.

13. 13

    Fry the pancetta

    Fry the pancetta for about 4 minutes, until crisp. Remove most of the excess fat, leaving about 1 tbsp in the pan. Add the garlic and cook for a further minute.

14. 14

    Cook the gnocchi

    Boil the gnocchi in salted water. Once the pieces float, remove them and add them to the pancetta pan. Toss to combine, then take the pan off the heat.

15. 15

    Finish the sauce

    Stir a couple of tablespoons of the gnocchi cooking water into the egg mixture, then pour it into the pan. The pan’s residual heat will gently cook the eggs rather than scramble them.

16. 16

    Garnish and serve

    Finish with grated Parmesan, black pepper and a sprinkle of thyme.

What is gnocchi carbonara?

Gnocchi are small Italian dumplings, commonly made with potato, while carbonara is a Roman pasta dish traditionally built around eggs, hard cheese and cured pork. This version brings the two together, using homemade potato gnocchi in place of pasta.

The recipe gives the dish an Australian twist with pancetta and thyme. The ridges pressed into the gnocchi help catch the rich egg-and-cheese sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 33g protein, 39g carbs, 53g fat.

Potatoes and flour provide most of the carbohydrates, while the eggs and pancetta contribute protein. Pancetta, Parmesan and eggs also make this a fat-rich dish; serve it with a generous side of salad or vegetables for balance.

Choosing the ingredients

Potatoes: Use potatoes that cook through and mash smoothly. A potato ricer helps make the base fine and even.

Pancetta: Cut it into matchsticks so it browns and crisps quickly. The recipe leaves a little of its rendered fat in the pan to carry the garlic and flavour the gnocchi.

Parmesan: Grated cheese mixes into the eggs and also finishes the dish. Freshly grated Parmesan tends to blend more readily than larger shreds.

Getting the dough right

Flour: Start with the specified first cup, then add more gradually only if the dough feels too wet. The amount needed can vary with the potatoes.

Handling: Divide the dough into four pieces before rolling, and use only enough extra flour to make it manageable. This helps avoid a dense, flour-heavy result.

Shaping and cooking

Fork ridges: Roll each cut piece down the back of a fork towards its prongs. The indentations give the sauce places to cling.

Doneness: Cook the gnocchi in salted boiling water and lift them out once they float, as directed. Have the pancetta ready so the cooked pieces can go straight into the pan.

Making a silky sauce

Off the heat: Take the pancetta pan away from the hob before adding the egg mixture. Its residual warmth is intended to cook the eggs gently.

Cooking water: Mix a couple of tablespoons into the eggs before pouring them into the pan. Toss promptly so the sauce coats the gnocchi rather than setting in clumps.

Serving the dish

Serve the gnocchi as soon as the sauce is made, while it is warm and glossy. Add the final Parmesan, black pepper and thyme at the table if you like.

A green salad or simply cooked vegetables make a fresh counterpoint to the pancetta and creamy sauce.

Recipe notes & tips

• Prick the potatoes well before microwaving so they cook evenly.
• Check the potatoes with a fork and continue microwaving if they are not tender after the shorter cooking time.
• Add the extra flour a little at a time so the dough does not become unnecessarily firm.
• Keep the water at a steady boil when cooking the gnocchi.
• Take the pancetta pan off the heat before adding the egg mixture to help prevent scrambling.
• Save some gnocchi cooking water before draining the pieces for the sauce.

Variations

• Extra thyme: Add a little more thyme at the end for a more pronounced herbal note.
• More pepper: Grind extra black pepper over each serving just before eating.
• Cheesier finish: Offer additional grated Parmesan at the table.
• Smaller dumplings: Cut the dough logs into smaller pieces, keeping an eye on them as they cook.
• Garlic flavour: Adjust the amount of garlic to suit your preference.

Common mistakes to avoid

• Adding all the flour at once: The dough may turn firm; add it gradually and stop when the dough is workable.
• Overcooking the potatoes: They can become difficult to mash smoothly; check for fork tenderness during microwaving.
• Leaving too much pancetta fat: The sauce can feel greasy; remove most of the excess and keep about 1 tbsp.
• Adding eggs over direct heat: They can scramble; take the pan off the heat before adding the egg mixture.
• Waiting too long to combine: The sauce may not coat the gnocchi evenly; transfer the floating pieces to the pancetta pan promptly.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan over low heat, stirring carefully; a small splash of water can help loosen the sauce. The sauce may thicken or change texture when reheated.

Frequently asked questions