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.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 1g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 220mg