Name: Creamy Pancetta Gnocchi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound gnocchi (store-bought or homemade); 6 ounces guanciale or pancetta, diced; 2 large egg yolks; 2 large eggs; 1/2 cup grated pecorino romano cheese; 1/2 cup grated parmigiano reggiano cheese; freshly ground black pepper; 2 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; fresh parsley, chopped (for garnish)

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Creamy Pancetta Gnocchi is one of those comforting pasta dishes that feels like a warm hug. Picture tender, pillowy gnocchi coated in a luxurious, creamy sauce enriched with perfectly crispy pancetta, fresh garlic, and an umami-packed cheese blend. This dish brings together simplicity and indulgence, making it an absolute crowd-pleaser at any dinner table. Whether you’re whipping it up for a family gathering or a cozy date night, this recipe is sure to impress.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Pancetta Gnocchi
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Pancetta Gnocchi

I first discovered the magic of Creamy Pancetta Gnocchi during a trip to Italy, where I indulged in every creamy pasta dish I could find. The textures and flavors danced on my palate, igniting my love for Italian cuisine. Since then, I’ve perfected my own version that I love to share with friends and family. Trust me, once you give this recipe a try, it will quickly become a staple in your kitchen, perfect for those nights when you want something easy, delicious, and incredibly satisfying!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 35 minutes, you’ll have dinner on the table in no time.
Irresistible Flavor: The combination of crispy pancetta and creamy cheese sauce is simply delightful.
Eye-Catching Appeal: This dish looks as good as it tastes, with gorgeous gnocchi glistening in the sauce.
Flexible Serving: Perfect for date nights, impressing guests, or treating yourself!
Diet-Friendly Options: Swap in gluten-free gnocchi for a gluten-free delight!

Ingredients You’ll Need

1 pound gnocchi (store-bought or homemade): Gnocchi, light and fluffy little dumplings, are perfect for soaking up the sauce. If you’re feeling adventurous, try making your homemade version!
6 ounces guanciale or pancetta, diced: This fat adds a rich, savory flavor, with guanciale being the traditional choice. If you can’t find guanciale, pancetta will work just fine.
2 large egg yolks: Yolks create a creamy, luscious base for the sauce, adding a rich flavor.
2 large eggs: Using whole eggs enhances the creaminess and helps bind everything together.
1/2 cup grated pecorino Romano cheese: This sharp cheese gives a delightful bite to the dish. If unavailable, Parmesan can be a suitable substitute, although the flavor will be milder.
1/2 cup grated Parmigiano Reggiano cheese: Adds a nutty richness that complements the other flavors beautifully.
Freshly ground black pepper: Essential for seasoning, it also adds a wonderful spicy note.
2 cloves garlic, minced: Garlic infuses the dish with aromatic depth.
2 tablespoons extra-virgin olive oil: Acts as a cooking medium for the pancetta and adds a subtle fruity flavor.
Fresh parsley, chopped (for garnish): Adds a pop of color and a hint of freshness to your dish.

How to Make Creamy Pancetta Gnocchi

Whisk the Egg Mixture: In a large bowl, vigorously whisk together 2 egg yolks, 2 large eggs, 1/2 cup grated Pecorino Romano, and 1/2 cup grated Parmigiano Reggiano. Don’t be shy with the freshly ground black pepper—season generously for maximum flavor!

Boil the Gnocchi: Fill a large pot with salted water and bring it to a rolling boil. This is the moment your gnocchi will shine, so keep an eye on it!

Cook the Pancetta: While waiting for the gnocchi, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Toss in 6 ounces of diced guanciale or pancetta and sauté until the pieces are crisp and golden, about 5-7 minutes. Add 2 cloves minced garlic and cook for another 30 seconds, allowing the fragrance to fill the air. Remove from heat and set aside; your taste buds will be happy!

Cook the Gnocchi: Once the water is boiling, carefully add the gnocchi (1 pound) and let them cook according to the package directions. Once they float to the surface—after about 2-3 minutes—they’re ready to be rescued from the pot! Remember to save 1 cup of that precious pasta cooking water before you drain.

Combine Gnocchi and Pancetta: Add the cooked gnocchi to the skillet with the crispy pancetta and sautéed garlic. Toss everything together gently to ensure the gnocchi gets coated in that tasty rendered fat.

Temper the Egg Mixture: Take 1/4 cup of the reserved hot gnocchi cooking water and slowly whisk it into the egg and cheese mixture. This step is crucial—it helps prevent the eggs from scrambling when you add them to the hot gnocchi.

Create the Creamy Sauce: With the skillet off the heat, pour the tempered egg mixture over the gnocchi. Stir continuously to create that velvety sauce. If the sauce feels too thick, just drizzle in more of that reserved pasta water a little at a time until it reaches your desired consistency.

Finish and Garnish: Return the skillet briefly to low heat, continuing to stir until the sauce is silky smooth and clings wonderfully to each gnocchi. Be cautious not to overheat, as we want that creamy consistency—not scrambled eggs! Taste it and adjust with more black pepper if desired.

Serve and Enjoy: Garnish with a sprinkle of chopped fresh parsley and, if you’re feeling indulgent, some extra grated cheese. Serve immediately and soak in the satisfied smiles from your dinner guests!

Storing & Reheating

To store Creamy Pancetta Gnocchi, let it cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for about 3 days. If you want to extend its life, you can freeze it in a well-sealed container for up to 3 months. When you’re ready to enjoy, simply reheat in a skillet over low heat with a splash of water or broth to help refresh the texture.

Chef’s Helpful Tips

Be careful not to scramble the eggs when adding them to the hot gnocchi—tempering is key for that creamy sauce!
Make sure to use fresh ingredients; they enhance the overall flavor of the dish.
When cooking the pancetta, let it render its fat fully before adding the garlic for optimal flavor.
Don’t skip the step of reserving the pasta water; it’s essential for achieving the right sauce consistency.
Feel free to experiment! Adding sautéed mushrooms or peas can bring a lovely twist to this classic recipe.

Creamy Pancetta Gnocchi is not just a dish; it’s an experience that brings comfort and joy with every bite. This recipe offers an incredible balance of rich flavors, soothing textures, and a touch of gourmet indulgence—all within a reasonable time frame. Feel free to customize and add your unique touch to the dish. Whether it’s an inviting family meal or a delicious solo dinner, trust me, you’re going to love every creamy, cheesy bite!

Recipe FAQs

Can I use another type of cheese?

Absolutely! While Pecorino Romano and Parmigiano Reggiano offer amazing flavor, you can substitute with other hard cheeses like Grana Padano or even a mild cheddar if you prefer a different taste.

What types of gnocchi should I use?

You can use either store-bought gnocchi, which is convenient and time-saving, or make your gnocchi from scratch if you want to elevate your culinary skills. Either way, you’ll achieve delicious results!

How can I make this dish vegetarian?

To make this dish vegetarian, simply omit the pancetta or substitute it with sautéed mushrooms or smoked tofu to bring in some umami flavor. You can even add extra vegetables to the mix for a heartier dish.

What if I don’t want to use eggs?

You can use a combination of heavy cream and cornstarch as a substitute for the eggs to achieve a creamy texture. Just whisk together 1 cup of heavy cream with 1 tablespoon of cornstarch, then add it to the gnocchi along with the cheese for a rich sauce without eggs.