Gnocchi Carbonara

Name: Gnocchi Carbonara
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 pounds potato gnocchi; 4 large egg yolks, room temperature; 1-1/4 cups grated Parmesan cheese, divided; 1 tablespoon olive oil; 8 ounces bacon strips, chopped; 3/4 teaspoon pepper; 5 garlic cloves, minced; Freshly cracked black pepper, for serving

Total Time Prep: 20 min. Cook: 15 min.

Yield 8 servings

Test Kitchen Approved

Gnocchi carbonara is a twist on the classic Italian dish, featuring tender gnocchi tossed in a silky Parmesan and egg sauce with lots of crispy bacon.

Ingredients

2 pounds potato gnocchi
4 large egg yolks, room temperature
1-1/4 cups grated Parmesan cheese, divided
1 tablespoon olive oil
8 ounces bacon strips, chopped
3/4 teaspoon pepper
5 garlic cloves, minced
Freshly cracked black pepper, for serving

Directions

Bring a large pot of water to a boil. Cook gnocchi according to package directions. Reserve 1-1/2 cups cooking water; drain remaining.
In a small bowl, stir together egg yolks and 3/4 cup grated cheese; set aside.
Heat olive oil in a large skillet over medium heat. Add bacon and cook until crisp, 6-7 minutes; remove to a paper towel-lined plate.
In the same skillet, add garlic, cook one minute longer. Add reserved 1-1/2 cups pasta water; bring to a simmer. Add gnocchi and pepper. Reduce heat to low; stir in egg and cheese mixture. Toss until sauce has thickened. Add cooked bacon back to the pan; toss to combine.
Serve carbonara in bowls; top with remaining 1/2 cup grated cheese. Top with additional freshly ground black pepper, if desired.

Nutrition Facts

1 serving: 456 calories, 20g fat (8g saturated fat), 138mg cholesterol, 977mg sodium, 52g carbohydrate (1g sugars, 3g fiber), 16g protein.

If you love classic carbonara, this gnocchi carbonara recipe is right up your alley. The egg-based, cheesy pasta sauce goes just as well over potato dumplings as it does noodles! —Julie Andrews, Rockford, Michigan

Recipe Creator