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
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 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