Gnocchi Carbonara

My Gnocchi Carbonara is the ultimate comfort food! In just 15 minutes and with a handful of ingredients, you’ll have the most satisfying, creamy carbonara on the table. If you’ve never made Italian carbonara from scratch, now is the time!

Italian carbonara sauce often gets labeled as difficult and is a recipe that is put into the ‘too hard’ basket. So, I know you’ll love that this recipe for Gnocchi Carbonara is made simple and achievable for the average home cook. 

In no time at all, you’ll have an incredibly cheesy and creamy carbonara sauce that is seasoned with fiery ground pepper to cut through the richness. Although it isn’t traditional, I love serving gnocchi in a carbonara sauce because it forms a hearty and warming dish that is perfect for chilly nights. 

Just like my Pasta and Peas or Pizzochieri, my Gnocchi Carbonara is an absolute crowd pleaser. A plate of deliciously creamy and restaurant worthy Gnocchi Carbonara is just a recipe away!

Why you’ll love this recipe:

• Gnocchi Carbonara is super fast and comes together in less than 15 minutes.
• Chances are that even the most understocked pantry and fridge has these ingredients making it a great week night dish. 
• The creamy carbonara sauce is authentically Italian and heavenly when paired with potato gnocchi. 
• My recipe for Gnocchi Carbonara is incredibly rich, delicious and cheesy. Even the carbonara skeptics will love it!
• You’ll love the tips and tricks I’ve included to create an authentic carbonara sauce that works every time. 

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

The image below shows all of the ingredients required to make this recipe prepared on a cutting board. You can use this to double check you have everything ready to go.

Gnocchi

I used good quality store bought potato gnocchi to make this recipe. I recommend checking the ingredients of the gnocchi to ensure they only include flour, potatoes, eggs and salt just like my homemade gnocchi recipe. 

Guanciale

This is Italian cured pork cheek which is wonderfully fatty and adds so much flavor to my Gnocchi Carbonara.

Eggs

You will need two whole eggs and two egg yolks for this recipe. It is important that the eggs are very fresh and at room temperature.

Pecorino Romano Cheese

I always buy a piece of Romano and grate it myself, but if you’ve got a good delicatessen they can do this for you. Don’t buy the pre grated cheese in packets at the supermarket. This cheese has powder added to stop it clumping but it’s what will also stop the cheese melting quickly into a smooth carbonara sauce.

Parmigiano Reggiano Cheese

The same goes for the Parmigiano Reggiano (Parmesan) cheese. 

Salt and Pepper

• Black Pepper – Freshly cracked pepper is the best here. Black pepper isn’t just a seasoning in this dish. It’s an integral ingredient so freshness is important.
• Salt – The carbonara sauce has plenty of salt from the guanciale and cheeses, so you won’t need to season it. But the boiling water for the gnocchi will need to be salted lightly. 

Instructions 

The instructions to make the recipe are provided below in numbered format. Each step number matches the number shown in the picture.

1. Take the skin off the guanciale and slice it into even strips
2. Whisk the eggs and egg yolks very well in a medium bowl. 
3. Add the cheeses and mix well to combine into a thick cream consistency. Season with black pepper.
4. Cook the guanciale in a large pan or skillet until the fat melts and the edges of the guanciale are crisp.

5. Cook the gnocchi and with a slotted spoon, transfer to the frying pan with the guanciale. 
6. Mix the cooking water into the egg and cheese mixture. 
7. Add the egg and cheese mixture to the gnocchi and guanciale. Keep stirring until the sauce is creamy.
8. Season with extra black pepper. 

Hint: Whisk the eggs very well so that the yolks and whites are completely combined. You don’t want streaks of white through the sauce.

Substitutions

• You can use bacon or pancetta instead of guanciale. It won’t be as fatty as guanciale, so you may need to add a little olive oil to emulsify the carbonara sauce. 
• Although I love the combination of Pecorino Romano and Parmigiano Reggiano cheese, you could use just one. Just be sure to double the quantity. 

Variations 

• If you’re more of a traditionalist, make this carbonara sauce with rigatoni or spaghetti instead of gnocchi. 
• Why not try frying up some ground Italian sausages instead of guanciale for a change?
• A friend of mine, adds a handful of ground pork when cooking the guanciale. 
• It might not be a classic ingredient, but you could stir in some sweet peas or mushrooms to the carbonara sauce.

Tips for success

Have all the ingredients and utensils that you need ready before you begin. This is a quick recipe with few ingredients and the technique is very important. You don’t want to be hunting around for tongs or spoons at the crucial moment.

Gnocchi Carbonara is all about the eggs and so it is important to use the freshest eggs you can find. Because the eggs are only partially cooked through, it’s best to take precautions if you are pregnant or have health issues. You are the best judge of your own body plus it’s important to consider who you are serving this dish to.  

Getting the heat just right is what gnocchi carbonara is all about. You don’t want it too hot as it will scramble the eggs or too cold as the sauce won’t thicken. The guanciale frying pan in which you stir in the gnocchi and egg mixture should have some residual heat, but should not be sizzling. 

Part of getting the heat right is having the eggs at room temperature. Once you add the eggs to the pan of gnocchi and guanciale, move quickly. Stir until the sauce in the warm pan until it’s thickened and glossy.

Add some reserved pasta water to the carbonara sauce if you think it’s too thick.

Heat the serving bowls and plates to everything warm and ensure that the sauce remains luscious and smooth.

Finally, don’t be afraid of Gnocchi Carbonara! Be brave. Show it who’s boss. 

FAQ

Serving Suggestions 

Gnocchi Carbonara is a very rich and indulgent dish, you won’t need large portions. Instead, serve a lovely refreshing salad like my Mediterranean Cucumber Salad, to follow the pasta course. If you feel like something sweet after, try my Cooked Fruit for a light dessert.

Made this recipe?
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