Name: Creamy Pancetta Gnocchi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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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Creamy Pancetta Gnocchi is a comforting, indulgent dish that combines pillowy gnocchi with the rich flavors of pancetta and a silky sauce made with eggs and cheese. Just picture biting into a forkful of gnocchi that melts in your mouth, enveloped in a creamy, cheesy sauce speckled with crispy pancetta. This dish brings the essence of Italian cooking right into your home, showcasing the perfect balance of savory and creamy in each bite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Pancetta Gnocchi
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Pancetta Gnocchi

I vividly remember the first time I whipped up this delightful recipe. It was a chilly evening, and I was craving something hearty yet satisfying. As the pancetta sizzled on the stove, filling the kitchen with its smoky aroma, I knew I had stumbled upon a true gem. This Creamy Pancetta Gnocchi turned out not only to be a lifesaver on busy weeknights but also a crowd-pleaser when entertaining friends. It effortlessly combines ease and flavor, making every bowl feel like a warm hug on a plate. Trust me; you’ll want to give this recipe a try!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, making it perfect for a weeknight dinner.
Irresistible Flavor: The combination of creamy sauce and crispy pancetta is absolutely divine.
Eye-Catching Appeal: Beautifully plated gnocchi topped with parsley looks impressive and inviting.
Flexible Serving: Serve it as a main course for dinner or a cozy lunch during the weekend.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using gluten-free gnocchi.

Ingredients You’ll Need

1 pound gnocchi: Whether you choose store-bought or homemade, gnocchi provides a light, pillowy base for the dish. If you’re feeling adventurous, you can even try making your own from scratch.
6 ounces guanciale or pancetta, diced: This ingredient brings a beautiful depth of flavor to your dish. If you can’t find guanciale, pancetta works just as well, but be sure to cook it until crispy for the best results.
2 large egg yolks: They help create a rich, creamy texture in the sauce. Using yolks instead of whole eggs enhances the silkiness.
2 large eggs: Adding whole eggs to the sauce balances the richness of the yolks, contributing to a beautifully creamy finish.
1/2 cup grated Pecorino Romano cheese: This cheese adds a sharp, salty kick; it’s a staple in traditional Carbonara. If you can’t find Pecorino, Parmigiano Reggiano can be used as a substitute.
1/2 cup grated Parmigiano Reggiano cheese: It offers a nutty flavor that complements the dish perfectly. Freshly grated is always preferred for the best flavor.
Freshly ground black pepper: A generous amount enhances the flavors and gives a nice bite to the dish.
2 cloves garlic, minced: Garlic adds an aromatic component that elevates the overall flavor profile.
2 tablespoons extra-virgin olive oil: Using high-quality olive oil enhances the dish’s richness and flavor.
Fresh parsley, chopped (for garnish): Not only adds color but also a fresh flavor that brightens up the dish.

How to Make Creamy Pancetta Gnocchi

Whisk together eggs and cheese: In a large bowl, combine 2 large egg yolks, 2 large eggs, 1/2 cup grated Pecorino Romano, and 1/2 cup grated Parmigiano Reggiano. Season generously with freshly ground black pepper, giving it a good whisk until well combined. This mixture is the heart of your creamy sauce.

Boil gnocchi: Bring a large pot of salted water to a rolling boil. Cook the 1 pound of gnocchi according to the package directions; they are done when they float to the surface, usually about 2-3 minutes. Before draining, reserve 1 cup of the pasta water to use later for adjusting the sauce consistency.

Crisp the pancetta: While the gnocchi cooks, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the 6 ounces of diced guanciale or pancetta, cooking until it’s crispy and golden – about 5-7 minutes. When the fat renders, add the 2 cloves of minced garlic, stirring it in for an additional 30 seconds or until fragrant.

Combine gnocchi and pancetta: Once the gnocchi is cooked, drain it and add it straight to the skillet with the crispy pancetta and fragrant garlic. Toss the gnocchi to coat it in the delicious rendered fat, infusing every bite with flavor.

Temper the egg mixture: To ensure a creamy sauce, slowly whisk about 1/4 cup of the reserved hot gnocchi water into the egg and cheese mixture you prepared earlier. This step is crucial to prevent the eggs from scrambling.

Create a creamy sauce: With the skillet off the heat, swiftly pour the tempered egg mixture over the gnocchi, stirring constantly. This technique creates a luscious sauce that coats each piece of gnocchi. If you find the sauce thick, gradually add more reserved pasta water to reach your desired consistency.

Finish on low heat: Lower the heat to low and continue stirring gently until the sauce becomes velvety and clings beautifully to the gnocchi. Take care not to overheat, as you want the sauce silky rather than scrambled eggs. Taste the dish and adjust with more black pepper if needed.

Garnish and serve: Just before serving, garnish with chopped fresh parsley for a pop of color and additional grated cheese if desired. Serve immediately, allowing everyone to dig into this comforting bowl of creamy goodness. Enjoy every bite!

Storing & Reheating

To store leftover Creamy Pancetta Gnocchi, place it in an airtight container in the refrigerator, where it will keep for up to 3 days. If you’d like to freeze it, transfer it to a freezer-safe container, and it can be stored for up to 3 months. When reheating, gently warm it in a skillet over low heat, adding a splash of water or broth to help restore the creamy sauce. Keep in mind that the texture may change slightly after freezing, but a little stirring can revive its creaminess.

Chef’s Helpful Tips

Avoid overcooking the pancetta; aim for crispness without burning, which enhances the flavor.
Use room temperature eggs; this ensures a smoother sauce when combined with the hot gnocchi.
Timing is essential; preparing the egg mixture while the gnocchi cooks ensures everything comes together perfectly.
If the sauce appears too thick at the end, a little more pasta water can provide the right consistency.
To elevate flavors, consider adding a pinch of nutmeg to the egg mixture for an extra depth of flavor.

Every time I make Creamy Pancetta Gnocchi, I’m reminded of how a few simple ingredients can create something truly extraordinary. The balance of flavors and textures brings warmth and satisfaction to any gathering, making it a dish worth reliving over and over again. It’s a delightful way to experience Italian comfort at home, encouraging you to let your creativity flow in the kitchen.

Recipe FAQs

Can I use regular pasta instead of gnocchi?

Absolutely! If gnocchi isn’t available, any short pasta, like penne or fusilli, can work as a substitute. Just make sure to adjust the cooking time according to the pasta package instructions.

What can I substitute for pancetta?

If you’re aiming for a similar flavor, prosciutto can be a good alternative. For a vegetarian option, try using mushrooms or smoked tempeh to add richness without meat.

How do I make this dish vegetarian?

To make a vegetarian version, simply omit the pancetta and replace it with sautéed mushrooms or zucchini, adding an extra depth of flavor without losing the creamy element.

Can I scale this recipe for more servings?

Definitely! This recipe easily scales up by multiplying the ingredients as needed. Just remember to use a larger pot for cooking the gnocchi and a bigger skillet for combining everything, especially if you’re preparing for a crowd.

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Creamy Pancetta Gnocchi

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Author: Peter
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

Creamy pancetta gnocchi is a mouthwatering dish with irresistible flavors. This easy recipe combines tender gnocchi, crispy pancetta, and a rich creamy sauce for a delightful dinner any night of the week.

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 the egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano in a large bowl. Season with freshly ground black pepper and set aside.
Boil a large pot of salted water for the gnocchi.
While waiting, heat olive oil in a large skillet over medium heat. Cook the diced guanciale or pancetta until crispy, about 5-7 minutes. Add minced garlic and cook for another 30 seconds. Remove from heat.
Cook the gnocchi in boiling water according to package directions until they float, about 2-3 minutes. Reserve 1 cup of the pasta water, then drain.
Toss the cooked gnocchi in the skillet with the guanciale or pancetta and garlic, coating them in the rendered fat.
Temper the egg and cheese mixture by whisking in 1/4 cup of the hot gnocchi water.
Quickly pour the egg mixture over the gnocchi off the heat, stirring constantly to form a creamy sauce. Add more reserved water if the sauce is too thick.
Return to low heat, stirring as the sauce becomes silky. Avoid overheating to prevent scrambling the eggs. Adjust seasoning as necessary.
Garnish with fresh parsley and additional grated cheese before serving.

Notes

For extra creaminess, add more cheese to the sauce.
Make sure to reserve enough pasta water to adjust the sauce consistency as needed.
Substituting bacon for pancetta will yield a different flavor but can work in a pinch.