Creamy Pancetta Gnocchi
Creamy, comforting, and downright delicious, Creamy Pancetta Gnocchi brings the flavors of Italy right to your table. This dish features pillowy gnocchi that soak up a rich sauce made from pancetta, fresh eggs, and a blend of cheeses. It’s a perfect balance of creamy and savory, making each bite an absolute delight. Whether you’re treating yourself to a cozy meal or impressing guests, this easy-to-follow recipe will have everyone asking for seconds.
Table of Contents
I’ll never forget the first time I stumbled upon the heavenly combination of pasta and pancetta. I was captivated by how the smoky flavor of the pancetta blended seamlessly with the creamy sauce, creating a dish that was both indulgent and satisfying. With minimal fuss, you can whip up this pasta masterpiece in just about 35 minutes. Creamy Pancetta Gnocchi is truly the answer to any craving for comfort food. So, are you ready to indulge in this deliciousness? Let’s get started!
Why You’ll Love This Recipe
- Simple & Quick: This dish can be on your table in about 35 minutes, making it perfect for busy weeknights.
- Irresistible Flavor: Every bite is a decadent explosion of creamy goodness and savory pancetta, complemented by hints of garlic.
- Eye-Catching Appeal: The combination of golden pancetta and smooth gnocchi topped with freshly chopped parsley makes for a stunning presentation.
- Flexible Serving: Perfect for a cozy family dinner, a fancy date night, or even a gathering with friends.
- Diet-Friendly Options: While traditionally rich, you can customize it to be lighter or even vegetarian, if desired.
Ingredients You’ll Need
- 1 pound gnocchi: Choose store-bought for convenience or make your own for a fresh touch.
- 6 ounces pancetta or guanciale, diced: Provides that delightful savory crunch. Guanciale offers a more traditional flavor, but any high-quality pancetta will work beautifully.
- 2 large egg yolks: These enrich the sauce’s creaminess and color.
- 2 large eggs: Whole eggs balance the richness of the yolks while creating a silky sauce.
- 1/2 cup grated Pecorino Romano cheese: Adds a sharp, salty kick that perfectly complements the dish.
- 1/2 cup grated Parmigiano Reggiano cheese: For a nutty flavor and an extra layer of creamy goodness.
- Freshly ground black pepper: Essential for seasoning; it adds a bit of bite that enhances the overall flavor profile.
- 2 cloves garlic, minced: Infuses the dish with an aromatic touch.
- 2 tablespoons extra-virgin olive oil: Helps cook the pancetta until crispy and adds rich flavor.
- Fresh parsley, chopped (for garnish): Brightens the dish and adds a fresh finish.
How to Make Creamy Pancetta Gnocchi
Whisk Together Ingredients: In a large bowl, whisk together 2 large egg yolks, 2 large eggs, 1/2 cup grated Pecorino Romano cheese, and 1/2 cup grated Parmigiano Reggiano. Don’t forget to season it generously with freshly ground black pepper. Set this luxurious mixture aside as it forms the heart of your creamy sauce.
Boil Water: Fill a large pot with salted water and bring it to a boil. The salt will enhance the flavor of the gnocchi, making your dish even better.
Cook Pancetta: While waiting for the water, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the diced 6 ounces of pancetta and cook until crispy and golden, about 5-7 minutes. Once it’s ready, toss in 2 cloves of minced garlic and sauté for an additional 30 seconds until fragrant. Remove the skillet from the heat and let the pancetta sit while you prepare the gnocchi.
Prepare Gnocchi: Cook the gnocchi in the boiling water according to the package directions, usually about 2-3 minutes. You’ll know they’re ready when they float to the surface. Before draining, be sure to reserve 1 cup of the pasta cooking water—this liquid is crucial for adjusting the sauce’s consistency later!
Combine Gnocchi and Pancetta: Gently add the cooked gnocchi to the skillet with the crispy pancetta and garlic. Toss them together, ensuring the gnocchi is well-coated in the flavorful rendered fat.
Temper the Egg Mixture: Slowly whisk 1/4 cup of the reserved pasta water into the egg and cheese mixture you set aside earlier. This step is key to tempering the eggs, preventing them from scrambling when you mix them into the hot pasta.
Create Creamy Sauce: With the skillet off the heat, quickly pour the egg mixture over the gnocchi. Stir vigorously as you go, incorporating the sauce until it becomes creamy and clings beautifully to the gnocchi. Should the sauce feel too thick, just drizzle in a bit more reserved pasta water until you achieve your desired consistency.
Finish on Low Heat: Return the skillet to low heat and continue stirring gently until the sauce is silky and evenly coats the gnocchi. Exercise caution here; you want to warm the sauce without scrambling those eggs. Taste and adjust your seasoning with more freshly ground black pepper if necessary.
Garnish and Serve: Finish your dish with a sprinkle of fresh chopped parsley and additional grated cheese, if desired. Serve immediately and relish in the creamy goodness!
Storing & Reheating
To store, allow any leftover Creamy Pancetta Gnocchi to cool completely before transferring it to an airtight container. It will last in the refrigerator for up to 3 days. If you’re looking to freeze it, layer the gnocchi in an airtight container for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of chicken or vegetable broth to restore the creaminess, as the sauce may thicken during storage.
Chef’s Helpful Tips
- Avoid overcooking the pancetta; a golden brown is ideal, as it keeps it crispy.
- Always use room-temperature eggs to help them blend better into the sauce.
- If the sauce seems too thick at any point, don’t hesitate to add more pasta water gradually.
- To enhance the flavor, consider adding a pinch of crushed red pepper flakes for a subtle heat.
- If you want to make it vegetarian, replace pancetta with sautéed mushrooms for a rich flavor.
- For a make-ahead option, prepare the pancetta and garlic in advance, then finish the dish when you’re ready to serve.
When it comes to creamy pasta dishes, Creamy Pancetta Gnocchi holds a special place in my heart. It manages to deliver the comfort of a classic Italian meal while being quick and easy enough for any occasion. Don’t hesitate to experiment with flavors, perhaps add some spinach or peas for a splash of color and nutrition. Each bite is a reminder of why we fall in love with Italian cuisine! Enjoy this delightful dish, and I promise you’ll find yourself coming back for more!
Recipe FAQs
Can I use different types of pasta instead of gnocchi?
Absolutely! Although gnocchi adds a lovely texture, feel free to substitute with other pasta varieties like fettuccine, penne, or even spaghetti. The cooking method will remain similar; just adjust the cooking time according to the pasta type.
Can I make this dish ahead of time?
While the dish tastes best when served fresh, you can cook the pancetta and prepare the sauce in advance. Store them separately and combine them with freshly cooked gnocchi when you’re ready to serve for the best results.
What if I don’t have Pecorino Romano cheese?
No worries! You can substitute Pecorino Romano with grated Parmesan cheese or a good-quality aged cheese for similar results. Just remember that each cheese brings its unique flavor, so the taste may vary slightly.
Is there a vegetarian version of this recipe?
Yes! You can easily make this dish vegetarian by replacing the pancetta with sautéed mushrooms, making sure to season them well for extra flavor. You’ll still achieve a creamy sauce without sacrificing taste!
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📖 Recipe Card
Creamy Pancetta Gnocchi
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Description
Creamy Pancetta Gnocchi combines tender gnocchi with crispy pancetta and a rich egg-based sauce for an unforgettable dish. This easy recipe is perfect for a quick dinner or a comforting meal at home.
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)
Instructions
- In a bowl, whisk together egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano, adding black pepper. Set aside.
- Boil salted water in a large pot for the gnocchi.
- In a skillet, heat olive oil on medium, then add diced guanciale or pancetta, cooking until crispy, about 5-7 minutes. Add minced garlic, cooking for 30 seconds, then remove from heat.
- Cook gnocchi in boiling water until they float, about 2-3 minutes. Reserve 1 cup of cooking water before draining.
- Toss cooked gnocchi in the skillet with guanciale or pancetta and garlic, coating well.
- Whisk 1/4 cup reserved pasta water into the egg and cheese mixture to temper it.
- On low heat, pour the egg mixture over gnocchi, stirring continuously until creamy. Adjust consistency with more pasta water if needed.
- Stir on low heat until the sauce coats the gnocchi. Be cautious not to scramble the eggs. Taste and adjust seasoning if desired.
- Garnish with parsley and extra cheese if preferred. Serve hot.
Notes
Using homemade gnocchi elevates this dish but store-bought works well for a quick meal.
Be careful not to overheat when adding the egg mixture; it should remain creamy and smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 250mg
