Description
Creamy Pancetta Gnocchi features tender gnocchi tossed in a silky sauce made with eggs, cheese, and crispy pancetta, perfect for busy weeknights.
Ingredients
Scale
- 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)
Instructions
- In a large bowl, whisk the egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano, then season with black pepper. Set aside.
- Bring salted water to a boil in a large pot.
- While waiting, heat olive oil in a large skillet over medium heat. Add guanciale or pancetta and cook until crispy, about 5-7 minutes. Add minced garlic and cook 30 seconds more. Remove skillet from heat.
- Cook gnocchi in boiling water according to package instructions until they float, about 2-3 minutes. Reserve 1 cup of pasta water before draining.
- Toss cooked gnocchi in the skillet with guanciale or pancetta to coat them in fat.
- Gradually whisk in 1/4 cup of hot reserved pasta water into the egg and cheese mixture to temper it.
- Remove the skillet from heat, then pour the egg mixture over the gnocchi while stirring quickly to create a creamy sauce. Adjust with more reserved water if too thick.
- Return the skillet to low heat, stirring until the sauce is silky and coats the gnocchi. Season with black pepper to taste.
- Garnish with fresh parsley and extra cheese if desired, and serve immediately.
Notes
For a vegetarian option, substitute guanciale or pancetta with mushrooms.
Make sure not to overheat the sauce once added to avoid scrambling the eggs.
Gnocchi can be made ahead and frozen, just ensure to cook them straight from frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 1g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 215mg