Main Dishes / Gnocchi Carbonara
by Angie
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Gnocchi Carbonara – easy dinner recipe with soft gnocchi, bacon and cheese.
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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
I learned how to make Carbonara years ago and it has been been one of our “go to” base recipes for the past few years. It is a super easy meal that comes together quickly. Which means it is a great recipe for when we’re busy but want something comforting and delicious.
This is the regular Spaghetti Carbonara recipe <— that we use most of the time. I also have a Bacon Mushroom Carbonara recipe that we love.
Why You Should Make Gnocchi Carbonara…
- Great meal in under 30 minutes
- can be customized by adding mushrooms, removing peas or adding extra bacon
QUICK GLANCE AT INGREDIENTS for Gnocchi Carbonara:
- gnocchi
- bacon
- large eggs, room temperature
- Parmesan cheese
- black pepper
- green peas
- fresh parsley
(AMOUNTS IN RECIPE CARD BELOW)
How to make Gnocchi Carbonara:
-
Cut bacon into 1 inch pieces.*
Cook bacon on stove top over medium heat until crispy.
Set aside about 2-3 tablespoons of bacon grease.
Then chop bacon into bacon bits.
-
In a medium bowl, beat the eggs with half the Parmesan and parsley. Season with pepper. Set aside.
-
oil a large pot of salted water.
Add the gnocchi and bring it back to a boil.
Cook until the gnocchi are floating on top of the water. -
Drain and Reserve 1 cup of the gnocchi water(DON’T FORGET THIS)**
-
Pour about 2 tablespoon of bacon fat from the pan into a large pot and heat to medium heat.
Add the cooked gnocchi and toss to coat in the bacon fat. -
Turn off the heat and add the egg mixture.
-
Toss gently to coat the pasta and cook the eggs. Toss in the chopped bacon. Toss in the peas.
-
Toss everything together and let cook for 2-3 minutes.
-
If the sauce is too thick, add the pasta water 1/4 cup at a time until the sauce is smooth and creamy.
-
Serve with the remaining cheese.
Frequently Asked Questions
Can I use homemade Gnocchi with this recipe?
I haven’t made it with homemade gnocchi but it should work fine.
How to store:
Carbonara is normally the best when eaten after it is made. I don’t normally like to reheat it but you can store leftovers in an air tight container BUT you’ll want to store some reserved pasta water too so that you can add it to the carbonara when reheated.
More great dinner recipes:
- Biscuit Topped Chicken Pot Pie
- Easy Tuna Noodle Casserole
- Baked Chili Cheese Dogs
Gnocchi Carbonara
Gnocchi Carbonara
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Gnocchi Carbonara - easy dinner recipe with soft gnocchi, bacon and cheese.
Ingredients
- 16 ounces gnocchi
- 6 strips bacon
- 3 large eggs, room temperature
- 1 cup Parmesan cheese
- 1/2 teaspoon black pepper
- 1 cup green peas
- 1 tablespoon chopped fresh parsley
Instructions
- Cut bacon into 1 inch pieces.*
- Cook bacon on stove top over medium heat until crispy.
- Set aside about 2-3 tablespoons of bacon grease.
- Then chop bacon into bacon bits.
- In a medium bowl, beat the eggs with half the Parmesan and parsley. Season with pepper. Set aside.
- Boil a large pot of salted water.
- Add the gnocchi and bring it back to a boil.
- Cook until the gnocchi are floating on top of the water.
- Drain and Reserve 1 cup of the gnocchi water (DON'T FORGET THIS)**
- Pour about 2 tablespoon of bacon fat from the pan into a large pot and heat to medium heat.
- Add the cooked gnocchi and toss to coat in the bacon fat.
- Turn off the heat and add the egg mixture.
- Toss gently to coat the pasta and cook the eggs. Toss in the chopped bacon. Toss in the peas.
- Toss everything together and let cook for 2-3 minutes.
- If the sauce is too thick, add the pasta water 1/4 cup at a time until the sauce is smooth and creamy.
- Serve with the remaining cheese.
Notes
*I find that cutting the bacon into 1 inch pieces helps it cook faster.
**If you forget to save the pasta water before you drain it, have no fear. You can heat 1 cup of water on the stove or in the microwave and stir in ¼ teaspoon corn starch and ¼ teaspoon of salt into the water to create a fake starchy pasta water substitute.
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