Description

This Creamy Pancetta Gnocchi offers a delicious flavor with simple prep. Made with gnocchi, pancetta, and a creamy egg sauce, it’s perfect for a quick and comforting 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)

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Instructions

Whisk together egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano in a large bowl. Season with black pepper and set aside.
Boil a large pot of salted water for the gnocchi.
Heat olive oil in a large skillet over medium heat, then add diced guanciale or pancetta. Cook until crispy, about 5-7 minutes, and add minced garlic for another 30 seconds. Remove from heat.
Cook gnocchi in boiling water according to package directions, until they float, about 2-3 minutes. Reserve 1 cup of cooking water, then drain the rest.
Add cooked gnocchi to the skillet with guanciale or pancetta and garlic, tossing to coat with the rendered fat.
Whisk 1/4 cup of reserved hot gnocchi water into the egg and cheese mixture to temper it.
Off the heat, pour the egg mixture over the gnocchi, stirring constantly to create a creamy sauce. Add more reserved water if too thick.
Return skillet to low heat, stirring until the sauce is silky. Adjust seasoning with black pepper as needed.
Garnish with chopped parsley and additional grated cheese if desired. Serve immediately.

Notes

Using quality guanciale or pancetta enhances the flavor of the dish.
For a vegetarian option, substitute bacon with sautéed mushrooms and omit the eggs.
Leftovers can be stored in the fridge, though the sauce may thicken upon reheating.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 860mg
Fat: 32g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 19g
Cholesterol: 210mg