Gnocchi Carbonara

Ingredients

• 500 g (17.5 oz)gnocchi
• 3 mediumegg yolks
• 1 teaspoonolive oil
• 1 largegarlic clove
• 130 g (4.5 oz)guanciale or pancetta
• 40 g (1.5 oz)pecorino cheese, grated
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Cook the gnocchi

   Bring a large pot of water to the boil, salt it and cook the gnocchi according to the packet instructions. They are typically ready when they float. Before draining, reserve some of the cooking water.

2. 2

   Mix the sauce

   While the gnocchi cook, combine the egg yolks and pecorino in a bowl. Stir in 15–30 ml (1–2 tablespoons) of gnocchi cooking water to loosen the mixture, season with freshly ground black pepper and set aside.

3. 3

   Infuse the oil

   Heat the olive oil in a large pan. Crush the garlic clove with your hand, add it to the pan and fry for 1 minute. Remove and discard the garlic.

4. 4

   Cook the pancetta

   Add the guanciale or pancetta and cook over a medium heat for 4–5 minutes, until slightly crispy. Stir in the cooked gnocchi and cook for a couple of minutes, stirring often, until they are slightly golden.

5. 5

   Add the sauce

   Turn off the heat and leave the pan to cool for 1 minute. Stir in the egg and pecorino mixture, tossing to coat the gnocchi. Add a little reserved cooking water if the sauce seems too thick.

6. 6

   Serve immediately

   Serve straight away with more freshly ground black pepper.

What is gnocchi carbonara?

Gnocchi carbonara brings together potato gnocchi and the familiar Italian combination of egg, pecorino and cured pork. Traditional carbonara is usually served with pasta; this version uses shop-bought gnocchi for a quick, pillowy alternative.

The method keeps the sauce simple: crisp the guanciale or pancetta, then coat the gnocchi off the heat with the egg and cheese mixture. Reserved cooking water helps bring the sauce together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 563 calories, 15g protein, 53g carbs, 32g fat.

The gnocchi provide most of the carbohydrates, while the egg yolks, olive oil and cured pork contribute much of the fat. The yolks, pecorino and pork also supply protein. Pair a serving with salad or greens for a fresh vegetable side.

Choose the cured pork

Guanciale: This cured pork cheek is the classic choice for carbonara and releases savoury fat as it cooks.

Pancetta: Pancetta works in its place and is often easier to find. Cook it until slightly crisp, as directed, so it adds a savoury contrast to the soft gnocchi.

Keep the sauce silky

Off the heat: Let the pan stand for 1 minute before adding the egg mixture. This helps avoid cooking the yolks too quickly into scrambled pieces.

Cooking water: Start with the water mixed into the yolks and cheese, then add a little more to the pan only if the sauce looks too thick. The starch in the water helps the sauce cling to the gnocchi.

Watch the gnocchi

Packet timing: Follow the instructions on the gnocchi packet, as cooking times can differ between brands. Floating is a useful doneness cue for many shop-bought varieties.

Golden edges: Once drained, give the gnocchi a couple of minutes in the pan with the pancetta, stirring often. They should pick up a little colour without becoming tough.

Get the timing right

Prepare the sauce while the gnocchi boil so it is ready as soon as they are drained. Reserve the cooking water before pouring it away.

Serve promptly after coating the gnocchi. The sauce is at its creamiest while warm and freshly made.

What to serve alongside

A crisp green salad or simply dressed leaves provide a fresh contrast to the rich sauce. Serve them alongside rather than stirring them into the pan.

For a more substantial meal, add a vegetable side such as steamed greens. Keep the seasoning simple, since the cheese and cured pork are already savoury.

Recipe notes & tips

• Reserve the gnocchi cooking water before draining.
• Grate the pecorino finely so it mixes smoothly with the yolks.
• Cook the garlic briefly and remove it before adding the cured pork.
• Stir the gnocchi often as they colour in the pan.
• Take the pan off the heat before adding the egg mixture.
• Add reserved water a little at a time to loosen the sauce.

Variations

• Use guanciale: Choose it instead of pancetta for the classic cured-pork option.
• Use pancetta: Swap it for guanciale when that is what you have available.
• Add greens: Serve with a side of steamed greens for a fresh contrast.
• Increase the pepper: Grind extra black pepper over each serving at the table.
• Use another hard cheese: Pecorino is the recipe's choice; a similar finely grated hard cheese can be used if needed.

Common mistakes to avoid

• Boiling too long: Follow the packet directions and check for floating gnocchi so they do not become overcooked.
• Forgetting the cooking water: Reserve some before draining, as it helps loosen the sauce.
• Leaving the garlic in: Remove and discard it after frying for 1 minute, as the method directs.
• Adding eggs over high heat: Turn off the heat and wait 1 minute before stirring in the yolk mixture.
• Adding too much water: Loosen the sauce gradually, adding only a little if it looks too thick.
• Letting the dish sit: Serve as soon as the gnocchi are coated for the best creamy texture.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan with a small splash of water, stirring carefully; the egg-based sauce may thicken and lose some of its original silkiness.

Frequently asked questions