Gnocchi carbonara is a simple and delicious first course. On April 6, we celebrate Carbonara Day, a day dedicated to a symbolic dish of Italian cuisine, a rich and flavorful dish in its simplicity that has conquered the world with its goodness. Today, however, I want to tell you about a different version where I replaced the pasta with some potato gnocchi. A version that my family loved, and I will certainly prepare often, alternating with the classic version with spaghetti, bucatini, or rigatoni. Few and simple ingredients like eggs, guanciale, and grated cheese give birth to the iconic dish of Italian cuisine that conquers everyone at the table. Yes, I know purists and usual critics will have something to say about a version with gnocchi, but a bit of openness and flexibility, I’m convinced, never hurts. Don’t miss the recipe of my Pasta al forno alla sorrentina and the recipe for Penne all’arrabbiata. Let’s hurry to the kitchen and prepare some delicious Gnocchi carbonara together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 490.45 (Kcal)
- Carbohydrates 25.31 (g) of which sugars 1.40 (g)
- Proteins 10.60 (g)
- Fat 38.47 (g) of which saturated 17.29 (g)of which unsaturated 18.06 (g)
- Fibers 1.53 (g)
- Sodium 1,065.32 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Carbonara Pasta Ingredients
- 28 oz potato gnocchi
- 7 oz guanciale
- 4 egg yolks
- 2/3 cup pecorino romano
- to taste pepper
- to taste salt
How to Prepare Gnocchi with Eggs and Guanciale
To prepare this recipe, you can make potato gnocchi at home or use ready-made ones. Cut the guanciale into strips or cubes as I did, because I like to taste larger pieces. Let the guanciale brown in a pan without adding oil, the fat in the guanciale will be enough.
Separate the yolks from the whites. Pour the yolks into a bowl. Add a pinch of salt, a grind of pepper, and the grated cheese. Beat well with a whisk to get fluffy and frothy eggs. Cook the gnocchi in salted boiling water. Remove them with a skimmer as soon as they float.
Pour the gnocchi into a large heat-resistant glass bowl and place the bowl over the pot of hot water, with the flame off, where you cooked the gnocchi. Add the eggs, the crispy guanciale, and 2-3 tablespoons of the cooking water. Mix and serve immediately with another pinch of freshly ground pepper.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you want more creaminess, you can add an egg white to the yolks.
Don’t miss the recipe for Pasta allo scarpariello
