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Gnocchi Carbonara is a rich and indulgent pasta dish that is full of flavor. Bacon and potato dumplings offer a fun twist to this classic recipe. This restaurant-quality carbonara is full of garlic flavor in a creamy parmesan sauce. The pillowy soft gnocchi with the salty bacon is flavorful, but quick and easy to make for that comforting dish at the end of a long day.
Why You’ll Love This Recipe
Quick and easy! This recipe is ready in under 35 minutes.
Perfect for bacon lovers! If you love bacon you will love this dish.
Ultimate comfort food! This is a comforting dinner that is flavorful and will be loved by everyone.
Gnocchi Carbonara Ingredients
To make this gnocchi recipe, you will need the following ingredients (scroll down to the recipe card below for exact amounts and directions):
- Bacon: I used bacon in place of guanciale, which is the traditional meat used in carbonara. You can also use pancetta. Check your local Italian market for these specialty meats.
- Gnocchi: You can use premade gnocchi, usually found in the refrigerated section of the grocery store.
- Garlic
- Unsalted butter
- Egg yolks: Separate the eggs by cracking one egg at a time into a small bowl. Scoop the egg yolk out of the bowl with clean hands. While the yolk is whole allow any excess of the whites to fall off. Save the egg whites for another recipe or discard.
- Parmesan cheese
- Salt
- Black pepper
- Parsley
How to Make Bacon Carbonara with Gnocchi
- Cook the bacon in a saute pan over medium-low heat until crispy. Once the bacon is golden brown, transfer the bacon to a paper towel. If the sauté pan gets too dark from the bacon, you can wipe out the pan.
- While the bacon is cooking, bring a pot of water to a boil. Add the gnocchi. Cook for approximately 3 minutes or until the gnocchi float to the top. Reserve ½ cup of gnocchi water. Drain the gnocchi and set aside.
- Turn the heat to low. Add the garlic to the sauté pan. Stir for 1 minute or until the garlic is fragrant.
- Add the gnocchi and 2 tablespoons of butter. Cook for 10 minutes or until the gnocchi gets a little crispy.
- Remove the pan from the heat and turn off the heat. While the pan is cooling, crumble the bacon into small pieces. Add the bacon to the pan.
- In a medium bowl, add the egg yolks, parmesan cheese, 1/4 cup gnocchi water, salt and pepper. Stir until combined.
- Add the egg mixture to the saute pan. Mix until creamy.
- Turn the heat to low to heat everything through. Stir throughout.
- Add an ⅛ cup of gnocchi water at a time if more is needed to make the sauce creamy.
- Remove the saute pan from heat. Add 1 tablespoon of butter and mix through.
- Top with parsley, parmesan cheese, and black pepper. (Optional)
Recipe Tips
- Make sure to let the pan cool before adding the egg mixture. This step is very important so your eggs don’t scramble.
Storage Instructions
You can keep the leftover carbonara in the fridge for up to 3 days.
Serving Suggestions
Serve with garlic bread, Italian Salad with zesty dressing, or caprese salad.
Gnocchi Carbonara
Ingredients
- 4 slices bacon
- 1 pound gnocchi reserve ½ cup pasta water
- 3 garlic cloves minced
- 3 tablespoons unsalted butter divided
- 3 egg yolks
- ½ cup parmesan cheese grated
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Cook the bacon in a saute pan over medium-low heat until crispy. Once the bacon is golden brown, transfer the bacon to a paper towel. If the sauté pan gets too dark from the bacon, you can wipe out the pan.
- While the bacon is cooking, bring a pot of water to a boil. Add the gnocchi. Cook for approximately 3 minutes or until the gnocchi float to the top. Reserve ½ cup of gnocchi water. Drain the gnocchi and set aside.
- Turn the heat to low. Add the garlic to the sauté pan. Stir for 1 minute or until the garlic is fragrant.
- Add the gnocchi and 2 tablespoons of butter. Cook for 10 minutes or until the gnocchi gets a little crispy.
- Remove the pan from the heat and turn off the heat. While the pan is cooling, crumble the bacon into small pieces. Add the bacon to the pan.
- In a medium bowl, add the egg yolks, parmesan cheese, 1/4 cup gnocchi water, salt and pepper. Stir until combined.
- Add the egg mixture to the saute pan. Mix until creamy.
- Turn the heat to low to heat everything through. Stir throughout.
- Add an ⅛ cup of gnocchi water at a time if more is needed to make the sauce creamy.
- Remove the saute pan from heat. Add 1 tablespoon of butter and mix through.
- Top with parsley, parmesan cheese, and black pepper. (Optional)
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.