Gnocchi alla carbonara, a creamy and very delicious variant of the classic carbonara.

Gnocchi alla carbonara are quick to prepare because they cook in a few minutes. So, while you bring the water to a boil, prepare the guanciale, brown it, and as soon as you drain the gnocchi, you are ready to season.

The ingredients of this dish, as in the original version, are only three but irreplaceable: guanciale, eggs, and pecorino.

Of course, there are many variations of the carbonara recipe, mainly due to the search for an increasingly modern cuisine. The important thing is not to replace the main ingredients, and it remains a delicious dish.

Using gnocchi makes it even more appetizing because their potato-based composition makes the seasoning even creamier.

For lovers of traditional dishes, I also remind you of

Difficulty: Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian

765.20 Kcal

calories per serving

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Energy 765.20 (Kcal)
Carbohydrates 21.35 (g) of which sugars 1.19 (g)
Proteins 17.30 (g)
Fat 66.01 (g) of which saturated 27.88 (g)of which unsaturated 31.78 (g)
Fibers 1.25 (g)
Sodium 2,561.56 (mg)

Indicative values for a portion of 220 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

Ingredients

9 oz potato gnocchi
4.6 oz guanciale
1 egg
1 egg yolk
1.8 oz pecorino
1/4 cup white wine (or water)
4 cups water (To cook the pasta)
3/4 tsp coarse salt (To cook the pasta)

Tools

For cooking the gnocchi alla carbonara, I recommend using a good non-stick stone pan that allows you to brown the guanciale without adding other fats.

1 Knife
1 Cutting Board
1 Pan

Preparation

Gnocchi alla carbonara is a very tasty dish, to be enjoyed hot with a nice sprinkle of pecorino romano.
The first step to start this recipe is to put the water with the coarse salt on the heat and bring it to a boil. In the meantime, prepare the guanciale, slice it, and cut it into pieces.
Heat the non-stick pan well and brown the guanciale on all sides, turning it from time to time to prevent it from burning. It should become crispy on the outside and soft on the inside. As you can see from the photo, you will not need to add any other oil because the guanciale will release its natural fat as it browns. My advice is to brown the guanciale while keeping the lid on the pan. When the guanciale is nicely crispy, turn off the pan. Prepare the egg cream by putting the whole egg and the yolk in a bowl where you add salt and pepper to your liking. Be careful when adding salt because the recipe calls for pecorino, which is quite savory.
Add half of the pecorino provided by the recipe and mix well with a fork to make this cream homogeneous.
Cook the gnocchi in boiling water for the minutes indicated on the package, which is normally 3/4. Turn the guanciale back on and drain the gnocchi using a slotted spoon, and pour them directly into the pan to let them absorb the flavor. Turn off the heat and let the gnocchi cool down a little by stirring them with the spoon. Add the egg cream, always off the heat, and mix well with the spoon as you see in the photo.
You will get beautiful gnocchi embraced by a soft and very flavorful egg cream. You are ready to plate. You can decide whether to add the remaining pecorino directly in the pan or, as I suggest, grate it directly onto each plate before serving.