Carbonara is one of those comforting Italian dishes that you just can’t go wrong with. It’s easy to make, super quick, and has a ton of flavor!
Gnocchi Carbonara is a great choice for a quick and easy weeknight dinner. It’s also delicious served with a side salad or steamed vegetables.
There are a few key ingredients that you need to make gnocchi carbonara. You will need gnocchi, eggs, Pecorino Romano cheese and a little bacon fat.
You will need to boil the gnocchi before you add them to the carbonara sauce. This will ensure that they cook through without becoming mushy. You can buy pre-boiling gnocchi or make your own from scratch.
The key to a great gnocchi carbonara is the cheesy sauce. For the best results, it is recommended to use freshly grated Parmesan cheese. If you can’t find fresh, you can substitute it with a mix of Pecorino and Parmesan.
A little bit of bacon grease can really improve the flavor of the dish. It is also a good idea to try and get the best quality pancetta you can find for this recipe as it will help to add extra depth of flavour.
If you want to avoid the scrambled egg issue that can occur when using cooked pasta in your gnocchi carbonara, temper the eggs with a little bit of the hot pasta water. This will prevent the eggs from cooking or curdling and will allow you to pour them into the gnocchi directly instead of trying to mix them in with the hot gnocchi.
This is a very simple dish and only takes about 15 minutes to prepare. This makes it ideal for busy weeknights and last-minute dinners.
Ideally you will need to buy fresh Gnocchi and make your own but if you are short of time, then store-bought varieties can work well too. You can even buy a bag of frozen gnocchi and just defrost before adding it to the carbonara sauce.
For the gnocchi, you will need to boil them in salted water until they are tender and float. You can add a pinch of salt if you like to make them more flavorful and give them a richer taste.
The cheesy sauce is made by whisking separated egg yolks with grated Parmesan cheese and some black pepper. You will also need to add a bit of gnocchi water to thin out the mixture so it is not too thick.
Gnocchi carbonara is a pasta dish with a creamy sauce made from egg yolks and cheese. It is a popular Italian dish that is very easy to make and can be served for any occasion.
The sauce is created by sauteing guanciale in olive oil before tossing it with the egg mixture, shaved Pecorino Romano or Parmesan and plenty of black pepper. The gnocchi are then added to the skillet and cooked until crisp.
It is important to remember that gnocchi should not be overcooked, as this will cause them to become tough. This will affect the taste of the dish as well.
Cooking the gnocchi should be done according to package directions. You can also prepare fresh gnocchi by boiling them in salted water until they float to the top of the water, then draining them with a strainer.
While the gnocchi are cooking, whisk together 3 medium egg yolks with pecorino Romano or Parmesan cheese and black pepper in a bowl. Then add a few tablespoons of the gnocchi cooking water and stir to get a thick creamy consistency.
Toss the gnocchi with the egg mixture and cook until they are thoroughly coated in the creamy sauce. This can take about 3 minutes.
When the gnocchi are ready, reserve about 1/2 cup of the pasta water for the sauce. Pour the sauce into the pan with the gnocchi and toss it together, adding a few more tablespoons of the pasta water as necessary to thin it out.
Then sprinkle the gnocchi with more Pecorino Romano or Parmesan, more black pepper and serve immediately. Garnish with a little basil pesto if you like!
A traditional carbonara dish uses guanciale, but you can use either bacon or pancetta. If you are using a cut of guanciale without much fat, make sure that it is trimmed before frying it to remove any dark seasoned skin which can give the sauce a gritty texture.
You can also use store-bought gnocchi, but you will have to cook them according to the package directions, then drain them before adding them to the skillet with the egg mixture. The dish will not be as creamy, and it may need a little more cooking time than the original recipe.
Gnocchi carbonara is a delicious Italian recipe that combines the classic pasta dish with an egg sauce. It is a quick and easy meal that can be prepared in under 30 minutes. This dish is also vegan and gluten free.
The first step to making this recipe is to make the gnocchi dough. You will need 1 cup of potatoes, 2 cups of flour and a little salt. Mix the ingredients together with your hands to create a soft, sticky dough. Alternatively, you can use a food processor to speed up this process.
After the dough has been made, you will need to roll it into a long skinny rope that is about 1 inch thick. Once you have rolled it into the desired shape, cut it into 1 inch wide gnocchi. Afterwards, transfer the gnocchi to a baking sheet lined with flour so they do not stick to each other.
Once the gnocchi are cooked, drain them and reserve 1/4 cup of their cooking water. Bring a large pot of water to a boil and drop in the gnocchi, cooking until they float to the top. Remove with a slotted spoon and reserve the gnocchi water for later use.
Next, heat the pancetta in a skillet over medium heat until crisp. Save some of the drippings from the pancetta and add it to the gnocchi. Cook for a few minutes, stirring occasionally until the gnocchi are golden and crisp on at least one side.
You should then set the gnocchi aside to cool. Once cooled, you can add them to the carbonara sauce.
When combining the eggs and cheese with the gnocchi, it is vital that you do it slowly in order to avoid the gnocchi from becoming scrambled. It is best to use fresh eggs, so that they are not too runny.
The gnocchi sauce should be thick, but not too thin or it will be too liquidy for the gnocchi. You should add the gnocchi to the sauce in small batches, adding more pasta water as needed until you reach your desired thickness.
Gnocchi carbonara is a comforting meal that’s easy to prepare. It combines gnocchi di patate (pillowy potato dumplings) in a cheesy sauce studded with smoky bacon, making it a quick and easy weeknight dinner or last-minute meal.
The dish is made with a blend of cheeses including Pecorino Romano and Parmesan. The cheeses help to create a creamy sauce that will thicken as it cooks.
Traditionally, the dish is made with guanciale (smoked pork jowl), but you can also use pancetta or bacon. You can also substitute a combination of meat and vegetables for this recipe, including mushrooms or sweet peas.
You’ll need a large skillet or saute pan to make this recipe. Have all your ingredients and utensils ready ahead of time.
First, preheat your skillet over medium heat until hot. Add a small amount of olive oil and the gnocchi. Cook until they float, about 30 seconds. Toss and stir frequently.
Once the gnocchi have float, remove the pan from the heat and let it cool for a minute. This will prevent the eggs from scrambling and it will give the gnocchi time to cook through.
Next, stir the egg yolks into the cheese mixture and mix well. Then, add a splash of the pasta water to thin it a little.
After that, toss the gnocchi into the egg mixture and stir to combine. You may need to add some of the pasta water a few times to get it to the desired consistency.
If you want your carbonara to be extra rich, you can add a bit of frozen peas or other vegetables into the gnocchi mixture. This will help to thicken the sauce and keep it from spreading out too much, allowing each bite to be more concentrated in flavor.
Serve this dish with more freshly grated cheese and some fresh ground black pepper. You can also sprinkle some basil or parsley on top of each serving.