Name: Creamy Pancetta Gnocchi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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)

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Creamy Pancetta Gnocchi is a dinner you’ll want to add to your weekly rotation. The delightful pillow-like gnocchi, paired with crispy pancetta and a rich, creamy sauce, creates a harmonious balance that’s hard to resist. Picture twirling each tender piece of gnocchi around your fork, drenched in a blend of cheeses and fragrant garlic. Every bite feels like a warm hug, making it perfect for a cozy weeknight meal or a special gathering with friends.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Pancetta Gnocchi
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Pancetta Gnocchi

The first time I made this dish, I was absolutely blown away. I’d expected something delicious, but the result exceeded my expectations. The creamy sauce is crafted from just a few simple ingredients, yet it delivers a depth of flavor that rivals many restaurant versions. What’s even more enticing is how quickly it comes together—within about 35 minutes, you can create a beautiful Italian masterpiece right in your kitchen!

Why You’ll Love This Recipe

Simple & Quick: Prepare dinner in just 10 minutes of prep and 25 minutes of cooking.
Irresistible Flavor: The combination of pancetta, cheese, and freshly cracked black pepper offers a savory richness.
Eye-Catching Appeal: Its creamy appearance partnered with a sprinkle of parsley makes for an impressively appetizing dish.
Flexible Serving: Perfect for date night, celebrating an occasion, or just a delightful weeknight treat.
Diet-Friendly Options: Easily adjustable for dietary needs; try gluten-free gnocchi or vegan cheese.

Ingredients You’ll Need

1 pound gnocchi: Store-bought for convenience or homemade for a personal touch. Choose potato gnocchi for the best texture.
6 ounces guanciale or pancetta, diced: Both add a salty, savory depth. Guanciale is traditional, but pancetta works well if you can’t find it.
2 large egg yolks: These add richness and help create a creamy sauce in combination with whole eggs.
2 large eggs: Used with egg yolks for the creamy base. Room temperature eggs blend better.
½ cup grated Pecorino Romano cheese: This sharp cheese brings a bold flavor that complements the dish beautifully.
½ cup grated Parmigiano Reggiano cheese: A nuttier, milder cheese that adds creaminess and helps balance the flavors.
Freshly ground black pepper: Essential for adding warmth and complexity to the flavor profile.
2 cloves garlic, minced: Adds aromatic flavor that perfectly enhances the dish.
2 tablespoons extra-virgin olive oil: Used for sautéing the pancetta, contributing healthy fats and flavor.
Fresh parsley, chopped (for garnish): A pop of color and a fresh element that brightens the dish.

How to Make Creamy Pancetta Gnocchi

Whisk Eggs and Cheese: In a large bowl, whisk together 2 large egg yolks, 2 large eggs, ½ cup grated Pecorino Romano, and ½ cup grated Parmigiano Reggiano. Generously season with freshly ground black pepper and set aside.

Boil the Gnocchi: Fill a large pot with salted water and bring it to a boil. This will ensure that your gnocchi is not only soft but flavorful as well.

Cook the Pancetta: While waiting for the water to boil, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add 6 ounces of diced guanciale or pancetta and cook until crispy and golden, about 5-7 minutes. When the pancetta is finished, toss in 2 cloves of minced garlic and cook for an additional 30 seconds until it becomes fragrant. Remove the skillet from the heat.

Cook the Gnocchi: Once the water is boiling, cook the gnocchi according to the package instructions, usually around 2-3 minutes, until they float to the surface. Reserve 1 cup of the pasta cooking water and then drain the gnocchi.

Combine Gnocchi and Pancetta: Add the drained gnocchi directly to the skillet with the crisped pancetta and garlic. Toss gently to coat the gnocchi in the rendered fat, ensuring every piece is glistening.

Temper the Egg Mixture: Slowly whisk ¼ cup of the reserved hot gnocchi water into the egg and cheese mixture. This step is crucial; it allows the eggs to warm up without scrambling when mixing into the hot gnocchi.

Create the Creamy Sauce: With the skillet off the heat, quickly pour the egg mixture over the gnocchi. Stir continuously to create a smooth, creamy sauce. If the sauce feels too thick, add more reserved pasta water a little at a time until it reaches your desired consistency.

Final Touches: Return the skillet to low heat, continuing to stir until the sauce coats the gnocchi evenly. This method ensures the sauce remains silky without overcooking the eggs. Taste, and adjust seasoning with more black pepper if needed.

Garnish and Serve: Sprinkle with chopped fresh parsley and extra grated cheese if desired. Serve immediately for the best taste and texture—trust me, you’ll want to enjoy it while it’s warm!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place the cream-coated gnocchi in a freezer-safe container for up to 3 months, but the sauce’s texture may change when reheated. To reheat, gently warm in a skillet over low heat, adding a splash of reserved pasta water to refresh the sauce’s creaminess.

Chef’s Helpful Tips

Avoid overcooking the gnocchi; they should be delicate and tender, not mushy.
Make sure your eggs are at room temperature for a creamier sauce.
If you prefer a less rich sauce, you can skip one of the egg yolks.
Experiment with the types of cheese; combining different cheeses can heighten depth of flavor.
Garnish generously with pepper for an extra kick.

Creamy Pancetta Gnocchi isn’t just a meal; it’s a cozy experience, inviting you to gather around the table and enjoy life’s simpler pleasures. I encourage you to experiment with different cheeses or herbs, making the recipe your own. There’s something so satisfying about creating this dish—it transcends the regular weeknight fare and elevates it into something truly special. I hope you enjoy every creamy, savory bite!

Recipe FAQs

Can I use different types of cheese?

Absolutely! While Pecorino Romano and Parmigiano Reggiano are traditional, feel free to mix in mozzarella or a sharp cheddar for a different twist. Just be mindful of the flavor balance, as some cheeses can be saltier than others.

How can I make this dish vegetarian?

You can substitute the pancetta with sautéed mushrooms or smoked tofu for a savory flavor without the meat. Just ensure to replace the salty pancetta with something equally flavorful to maintain the dish’s integrity.

What’s the best way to make homemade gnocchi?

Homemade gnocchi involves a simple mix of mashed potatoes, flour, and egg. Aim for a dough that is soft yet holds together well. Boil the gnocchi until they float to ensure they are perfect.

How do I prevent the sauce from scrambling?

Keeping the skillet off the heat while mixing is crucial. Tempering the eggs with hot pasta water before combining them with the gnocchi helps ensure a silky, creamy texture. If you feel anxious about cooking eggs, feel free to add them gradually and stir thoroughly.

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Creamy Pancetta Gnocchi

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Author: Anna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

Creamy pancetta gnocchi offers an irresistible flavor with simple prep. Made with eggs, cheese, and pancetta, it’s perfect for a quick homemade meal or comforting dinner.

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)

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Instructions

Whisk together egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano in a large bowl. Season with black pepper and set aside.
Boil salted water in a large pot for the gnocchi.
In a skillet, heat olive oil over medium heat, add guanciale or pancetta, and cook until crispy, about 5-7 minutes. Add minced garlic and cook for another 30 seconds. Remove from heat.
Cook gnocchi in boiling water according to package directions, about 2-3 minutes, until they float. Reserve 1 cup of pasta cooking water before draining.
Transfer cooked gnocchi to the skillet and toss with the crisped guanciale or pancetta and garlic.
Whisk 1/4 cup of reserved gnocchi water into the egg and cheese mixture to temper it.
Off the heat, add the egg mixture to the gnocchi, stirring continuously to create a creamy sauce. Add more reserved pasta water if needed to thin the sauce.
Return skillet to low heat, stirring until the sauce is silky. Be careful not to overheat to avoid scrambling the eggs. Adjust seasoning as needed with black pepper.
Garnish with fresh parsley and additional cheese if desired. Serve immediately.

Notes

For a richer flavor, use a combination of guanciale and pancetta.
Make sure to reserve enough pasta water to achieve the desired consistency of the sauce.
Serving immediately ensures the perfect creamy texture of the sauce.