Description
Creamy Pancetta Gnocchi delivers irresistible flavors with simple prep. Perfect for a quick dinner, this dish blends crispy pancetta, cheese, and creamy sauce for a cozy meal.
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)
Instructions
- In a large bowl, whisk together egg yolks, whole egg, pecorino romano cheese, and parmigiano reggiano cheese. Season with black pepper and set aside.
- Bring a large pot of salted water to a boil for gnocchi.
- Heat olive oil in a large skillet over medium heat. Add diced guanciale or pancetta and cook until crispy, about 5-7 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. 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.
- Add cooked gnocchi to skillet with guanciale and garlic. Toss to coat in rendered fat.
- Whisk 1/4 cup reserved hot gnocchi water into egg and cheese mixture to temper.
- With the skillet off heat, pour egg mixture over gnocchi, stirring constantly to create a creamy sauce. If too thick, add more reserved water.
- Return skillet to low heat, stirring until sauce is silky and coats the gnocchi. Adjust seasoning with more black pepper if needed.
- Garnish with fresh parsley and additional cheese if desired. Serve immediately.
Notes
For creamier consistency, adjust water according to preference.
For a vegetarian option, replace pancetta with sautéed mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 2g
- Sodium: 820mg
- Fat: 40g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg