Classic flavors meet a comforting twist in this Gnocchi Carbonara recipe. The traditional rich, cheesy, and savory elements of carbonara come together in under 30 minutes using pillowy potato gnocchi instead of spaghetti. With just a hand full of ingredients, it’s an easy way to elevate your dinner game without overcomplicating things.
about this gnocchi carbonara
Carbonara is one of my favorite Italian recipes. It’s creamy, cheesy, and savory while being made with incredibly simple ingredients. Instead of using pasta, today we are using pillowy gnocchi to take it to another level.
If you have never experienced Italian cooking firsthand, this is a great place to start. This creamy carbonara sauce might seem tricky, but once you try it, you’ll want to make it over and over again.
What makes this carbonara special is the sauce. It is richly creamy without ever using cream. By combining eggs, cheese, and a splash of starchy pasta water, you create a glossy, velvety sauce that clings to each piece of gnocchi. With crispy pancetta, you get all the savory flavors you could ever want, right in one skillet.
It’s hearty, flavorful, and so satisfying to bring together the classic flavors of carbonara with a fresh twist. Serve it with a simple side salad or crusty bread, and you’ll have a meal that feels gourmet without the fuss.
ingredients
Pancetta. This cured Italian meat brings a crispy texture and a salty, savory depth to the dish. When cooked, it releases flavorful fat that coats the gnocchi, making every bite irresistible. If you can’t get your hands on pancetta, you can also use roughly chopped thick-cut bacon.
Black pepper. Freshly coarse ground black pepper adds a bold, spicy kick that complements the dish’s rich flavors.
Potato gnocchi. These tender, pillowy pasta pieces serve as the base, absorbing the rich sauce beautifully. You can use either shelf-stable or refrigerated gnocchi.
Kosher salt. We recommend being very stingy with your salt additions! The pancetta is very salty, so you only need the salt to season the water for cooking the gnocchi.
Egg. You will need a whole egg and an egg yolk to make the sauce for this recipe. The yolk adds richness, while the egg binds the sauce to the gnocchi perfectly.
Cheese. A blend of sharp, tangy Pecorino and nutty Parmesan gives this dish a cheesy finish. The two cheeses melt into the sauce, adding layers of flavor and creamy goodness. Freshly grated cheese is best!
Herbs. While this is optional, a pinch of either freshly chopped parsley or chives give this dish a touch of brightness and a pop of color.
this recipe’s must-haves
To make your cooking experience seamless, you have to start with the right tools. A nonstick skillet or cast-iron skillet is essential for evenly cooking your ingredients and achieving the right texture.
A wooden spoon is another key tool, ideal for stirring the sauce to glossy perfection without scratching your cookware. Pair this with a sturdy mixing bowl to make combining ingredients quick and mess-free.
For prep work, a chef’s knife is indispensable. Use it to chop pancetta and herbs.
Keep a spider strainer or slotted spoon handy to easily retrieve gnocchi from boiling water without damage.
here’s how to make this gnocchi carbonara
Prep and Heat
Start by bringing a large pot of salted water to a boil over medium-high heat. Meanwhile, in a large skillet over medium heat, cook the pancetta. Stir occasionally until it begins to crisp up (6–8 minutes). Add black pepper for an aromatic kick as it crisps.
Cook Gnocchi
Toss the gnocchi into the boiling water. You’ll know they’re done when they float to the top after 2 to 3 minutes. Use a spider strainer or slotted spoon to transfer them directly to the skillet with pancetta. Save some of the starchy cooking water for the sauce!
Sauté and Combine
Sauté the cooked gnocchi in the pancetta drippings for 1 to 2 minutes to absorb their flavor. Stir in about 1/3 cup of reserved pasta water and remove the skillet from the heat.
Create the Sauce
Whisk together the egg, egg yolk, Pecorino Romano, and Parmesan in a bowl. Gradually add this mixture to the skillet, stirring constantly to prevent the eggs from scrambling. The residual heat from the skillet will create a creamy, glossy sauce. If needed, add more reserved pasta water little by little until the sauce reaches your desired consistency.
Garnish and Serve
Taste and adjust seasoning with an extra sprinkle of Pecorino Romano or freshly ground pepper. Garnish with parsley or chives. Serve immediately while still warm and creamy.
tips and tricks
Don’t scramble the sauce. To keep your sauce smooth and avoid scrambling, it’s important to stir constantly as you add the sauce. In addition, make sure you add the sauce in batches. This prevents any clumps from forming and ensures a consistent texture throughout the sauce.
Don’t keep it on the heat. Remove the skillet from heat before adding the egg mixture. The residual heat is just enough to cook the eggs gently without overcooking or curdling them.
Add egg sauce in batches. Make sure that you add the egg mixture in batches. This allows for even blending and gives you more control over the texture, resulting in a smooth and creamy sauce.
variations
No pancetta? No problem. If you’re having trouble finding pancetta, guanciale or thick-cut bacon can be used as an alternative. Simply use three slices, dice them, and cook them just as you normally would. It’s an easy way to bring a slightly different smoky flavor to your recipe.
Adjust the cheese ratio as you like. When it comes to cheese, the choice is yours. Go with all Pecorino romano cheese for a sharper taste, all Parmesan for something milder, or mix the two for the best of both worlds. This small change can completely transform the flavor profile of your dish.
Want to add a veggie twist? Stir in some spinach, peas, or kale for a pop of color and a boost of nutrients in the final minutes of cooking.
For those who love a little heat, spice things up with a pinch of red pepper flakes. Add it alongside the black pepper to give the dish just the right amount of kick without overpowering the flavors.
More flavorful gnocchi recipes to try: Gnocchi Bolognese Bake I Baked Three Cheese Ricotta Gnocchi with Tomato Sauce I Brown Butter Gnocchi with Asparagus & Peas I Cheesy Pumpkin Gnocchi Bake
can I use frozen gnocchi rather than store-bought gnocchi for this recipe?
Absolutely! Frozen gnocchi can be a convenient option for those who don’t have access to fresh gnocchi or want to save time. Just make sure to follow the instructions on the package for cooking before adding it into the sauce.
can I use other types of pasta instead of gnocchi?
While this recipe is specifically designed for gnocchi, you can certainly substitute it with your favorite type of pasta. Keep in mind that cooking times may vary slightly and the texture will be different from using gnocchi.
Need some inspiration for dinner? Check out my pasta recipes page!
what to serve with this gnocchi carbonara
A fresh, lemony arugula salad is a great way to add a zesty and refreshing contrast to richer dishes. The bright flavors make it the perfect starter or side.
Garlic bread is always a crowd-pleaser, and you can elevate it with this Air Fryer Garlic Bread recipe or some sourdough garlic toast is a wonderful option as well.
Finally, don’t forget the wine! A light Chianti or a crisp Pinot Grigio pairs wonderfully with rich dishes like Carbonara, bringing out the flavors without overpowering the meal.
how to store
If you happen to have leftovers (though it’s unlikely!), here’s how to store and enjoy them later. For short-term storage, place them in an airtight container and refrigerate for up to 3 days. This will help preserve the flavors and keep the dish fresh.
When it’s time to reheat, warm the leftovers gently in a skillet over low heat. Add a splash of water or stock to revive the sauce and bring it back to life. Keep in mind that the texture may be slightly different compared to when it was freshly made, but it will still taste great.
Freezing, however, is not recommended. The sauce tends to lose its smooth, creamy quality when frozen, which can impact the overall texture of the dish. Stick to refrigerating and reheating for the best results!
more of our favorite gnocchi dishes
Gnocchi Bolognese Bake is the cozy, cheesy, saucy comfort food mashup you didn’t know you needed, with tender gnocchi smothered in hearty meat sauce and baked to bubbly perfection.
Brown Butter Gnocchi with Asparagus and Peas combines nutty, buttery gnocchi tossed with bright green veggies and finished with lemon and parmesan.
Cheesy Pumpkin Gnocchi Bake is made with a creamy pumpkin sauce, pillowy gnocchi, and melty cheese all baked into golden, bubbly bliss.
Finally, if you make this gnocchi carbonara recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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gnocchi carbonara
equipment
- nonstick skillet or cast iron skillet
- chef’s knife and cutting board for pancetta and herbs
ingredients
- 4 oz diced pancetta about 3/4 cup
- ¾ tsp coarsely ground black pepper plus more for serving
- 1 lb shelf-stable or refrigerated potato gnocchi
- 1 tsp kosher salt
- 1 large egg
- 1 large egg yolk
- ¾ oz pecorino romano cheese finely grated, about 1/2 cup
- ½ oz parmesan cheese finely grated, about 1/3 cup
- Freshly chopped parsley or chives garnish
- Grated parmesan cheese cheese garnish
instructions
- Bring a large pot of salted water to a boil over medium-high heat.
- Heat a large nonstick skillet over medium heat until hot. Add pancetta, cooking until it starts to release fat, about 2 to 4 minutes. Reduce heat to medium-low and cook, stirring occasionally, until crispy and browned. This will take about 6 to 8 minutes.
- Stir in black pepper. As the pancetta crisps, add the gnocchi to the boiling water. Cook according to package directions until the gnocchi starts to float. This will take about 2 to 3 minutes.
- Use a spider strainer or slotted spoon to remove the gnocchi from the water and transfer to the skillet with the pancetta. Do not drain the cooking liquid for the pasta. Set it aside for now. Saute the gnocchi, stirring until coated in the pancetta drippings, for about 1 to 2 minutes. Stir in 1/3 cup of reserved gnocchi cooking water and remove the skillet from heat.
- In a medium bowl, combine the egg, egg yolk, pecorino Romano, and Parmesan cheese. Whisk until combined. Begin to stir the gnocchi with a wooden spoon.
- While stirring constantly, add the egg and cheese mixture to the skillet in two batches. Continue to stir until the sauce is smooth and glossy.
- The residual heat in the pan should be enough, but if you need to, you can place the skillet over low heat, continuing to stir constantly. If needed, add gnocchi cooking water 1 Tablespoon at a time, until the sauce thickens. Garnish as desired and serve.
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notes
- Substitute bacon for pancetta: 4 ounces equals approximately 3 slices of thick-cut bacon.
- Cut the bacon into 1/2-inch wide pieces for best results.
- Use freshly grated parmesan cheese for the best flavor. Pre-grated cheese may not melt as well in the sauce.
