What happens when you combine pillowy-soft gnocchi with the rich, silky flavors of carbonara? You get one of the easiest, most comforting pasta dishes you’ll ever make: Gnocchi Carbonara. This recipe delivers everything you love about traditional carbonara, including a creamy sauce, crispy pancetta, and a salty kick from pecorino, all in just 15 minutes. It’s perfect for weeknights when you want something fast yet impressive, and it feels like a hug in a bowl.
My family adores this recipe, and I love that it tastes like something you’d order in a cozy Italian trattoria, but with minimal effort at home.
Why You’ll Love It
- Creamy & indulgent: That luscious sauce coats every bite of gnocchi.
- Quick & easy: Ready in just 15 minutes with pantry staples.
- Authentic yet flexible: Stick with guanciale for tradition, or swap in pancetta.
- Crowd-pleaser: It always disappears fast at the dinner table!
Gnocchi Carbonara (Easy & Creamy)
This Gnocchi Carbonara is rich, creamy, and ready in just 15 minutes. Crispy pancetta, pecorino cheese, and soft gnocchi make the perfect weeknight comfort food.
Ingredients
Serves 4
- 500 g (17.5 oz) gnocchi
- 3 medium egg yolks
- 1 teaspoon olive oil
- 1 large garlic clove
- 130 g (4.5 oz) guanciale or pancetta, diced
- 40 g (1.5 oz) pecorino cheese, finely grated
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Cook gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions (they’re done when they float to the surface). Reserve ½ cup of the cooking water, then drain it. - Make the sauce base
In a small bowl, whisk together egg yolks and pecorino. Add 1–2 tablespoons of reserved gnocchi water to loosen slightly. Season with freshly ground black pepper. - Infuse the oil
Heat olive oil in a large skillet over medium heat. Lightly crush the garlic clove and add it to the pan. Cook for 1 minute, then remove and discard. - Crisp the pancetta
Add guanciale or pancetta to the pan. Cook 4–5 minutes until golden and crisp. - Combine gnocchi & pancetta
Add drained gnocchi to the skillet. Toss for 2 minutes until lightly golden and coated in the flavorful fat. - Finish with sauce
Turn off the heat. Wait 1 minute for the pan to cool slightly. Stir in the egg-cheese mixture, tossing quickly to coat. Add a splash of water from the gnocchi if the sauce seems too thick. - Serve immediately
Divide into bowls and top with extra black pepper and more pecorino, if desired.
Pro Tip: Always remove the skillet from direct heat before adding the egg mixture; this prevents scrambling and ensures a silky sauce.
Recipe Metadata
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Notes
- Use guanciale for authentic flavor, but pancetta works beautifully too.
- Add a touch more reserved cooking water if the sauce becomes too thick.
- Freshly grated pecorino makes a big difference; skip pre-grated if possible.
Nutrition (per serving)
Calories: 563 | Fat: 32g | Saturated Fat: 12g | Cholesterol: 200mg | Sodium: 1436mg | Carbs: 53g | Fiber: 3g | Sugar: 1g | Protein: 15g
Variations & Substitutions
You can easily adapt this Gnocchi Carbonara with a few simple swaps and additions. Try Parmesan instead of pecorino, sautéed mushrooms in place of pancetta for a vegetarian twist, or even a splash of cream if you prefer an extra-rich dish (not traditional, but very delicious).
What are my best tips for Gnocchi Carbonara?
The secret to success is simple: always remove the pan from the heat before adding the egg mixture, so you get a silky sauce instead of scrambled eggs. Don’t forget to save some of the gnocchi water; it’s your best friend for loosening the sauce and making it glossy. If you can find fresh gnocchi, grab it, because the texture is unbeatable. And finally, be generous with black pepper, since it balances the richness and makes every bite pop.
Storage & Reheating
Leftovers will keep well if you transfer them to an airtight container and refrigerate for up to 2 days. When it’s time to enjoy them again, gently reheat in a skillet over low heat and add a splash of water or milk to revive the sauce. The key is patience; slow warming keeps the sauce smooth and creamy. Try to avoid using the microwave if possible, as the eggs may separate and the gnocchi can become chewy.
FAQ
Is gnocchi good with carbonara?
Yes! Gnocchi’s pillowy texture pairs beautifully with the creamy, salty carbonara sauce.
Is gnocchi a pasta or a potato?
Gnocchi is technically a potato dumpling, but it’s often served like pasta.
What are the 4 ingredients in carbonara?
The traditional Roman recipe uses guanciale, egg yolks, Pecorino Romano, and black pepper.
What are the 5 ingredients in carbonara?
Some versions add pasta (or gnocchi, in this case!) as the fifth element.
Finally
This Gnocchi Carbonara is proof that comfort food doesn’t have to be complicated. With just a few ingredients and 15 minutes, you’ll have a cozy, restaurant-worthy dish that’s rich, creamy, and completely satisfying. Try it once, and it might just become your new weeknight favorite!
If you loved this recipe, leave a comment below or share it with a friend who needs some dinner inspiration.
Gnocchi Carbonara
Ingredients
Method
- Boil a large pot of salted water, add gnocchi, and cook according to the package (gnocchi float when ready). Reserve a bit of cooking water, then drain.
- In a small bowl, whisk egg yolks and pecorino, adding 1-2 tbsp of gnocchi water to create a smooth sauce. Season with black pepper and set aside.
- Heat olive oil in a large pan over medium heat. Add the crushed garlic and sauté for a minute; then remove and discard garlic.
- Add pancetta to the pan, cooking for 4-5 minutes until crispy. Add gnocchi and cook for a few minutes until slightly golden.
- Remove pan from heat, cool briefly, then add the egg mixture. Toss to coat, adding more gnocchi water if needed for a silky texture.
- Serve immediately with an extra sprinkle of black pepper!
Notes
- For added depth, try swapping pecorino with parmesan or a blend of both.
- Gnocchi tends to thicken sauces quickly; keep extra pasta water on hand to reach your desired creaminess.
