Description
Indulge in creamy, savory Gnocchi Carbonara featuring fluffy potato gnocchi, crispy bacon, and rich Parmesan—perfect for a quick weeknight dinner or special gathering.
Ingredients
Scale
- 1 pound potato gnocchi
- 6 ounces thick-cut bacon, crumbled
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 3 large egg yolks
- 2 cloves garlic, minced
- Freshly cracked black pepper to taste
Instructions
- Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Add the potato gnocchi and cook until they float (about 2 minutes). Drain and set aside.
- Sizzle the Bacon: In a large skillet over medium heat, add crumbled bacon. Cook until crispy and golden brown (around 5 minutes). Transfer to paper towels to drain excess grease.
- Create the Creamy Mixture: In a bowl, whisk together heavy cream, egg yolks, minced garlic, half of the grated Parmesan cheese, and black pepper until smooth.
- Combine It All: Lower the heat and add cooked gnocchi to the skillet with residual bacon grease. Pour in the creamy mixture while stirring gently to combine without scrambling the eggs.
- Finish It Off: Stir in crispy bacon bits and remaining Parmesan cheese until everything is well coated. If too thick, add a splash of pasta water for a velvety texture.
- Serve With Style: Plate your Gnocchi Carbonara and garnish with chopped parsley and extra black pepper as desired.
Nutrition
- Serving Size: 1 cup (approximately 300g)
- Calories: 605
- Sugar: 2g
- Sodium: 810mg
- Fat: 43g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 195mg
Keywords: Use fresh gnocchi for optimal texture. Avoid pre-grated cheese for better melting results. For variations, swap bacon with sautéed mushrooms or add peas for color.