Creamy Pancetta Gnocchi is not just any pasta dish; it’s the kind of meal that makes you feel cozy and satisfied after the first bite. With tender, pillowy gnocchi enveloped in a rich, creamy sauce made with pancetta and cheese, this dish could steal the spotlight on any dinner table. The smoky flavor of the pancetta combined with the creamy texture of the sauce creates a harmony that’s hard to resist. Whether you’re searching for a weeknight dinner treat or an impressive dish for guests, this creamy delight checks all the boxes.

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

There’s something magical about making pasta dishes at home. The simplicity of the ingredients combined with the alchemy of cooking turns a few staples into a masterpiece. I still remember the first time I whipped up this Creamy Pancetta Gnocchi for friends; their delighted faces were worth every second spent in the kitchen. Easy to prepare yet undeniably impressive, this is a recipe you’ll want to add to your rotation. Trust me, once you try it, you’ll be beckoning for seconds.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 35 minutes, perfect for a busy evening.
Irresistible Flavor: The combination of creamy sauce and savory pancetta is heavenly.
Eye-Catching Appeal: Gnocchi sounds fancy, but it’s easy and fun to prepare!
Flexible Serving: Ideal for any occasion, whether it’s a romantic dinner or a casual gathering.
Diet-Friendly Options: Feel free to adapt the recipe for different dietary preferences.

Ingredients You’ll Need

1 pound gnocchi: Use store-bought for convenience or make your own at home for an extra special touch.
6 ounces guanciale or pancetta, diced: This adds a deliciously savory flavor. If you can’t find guanciale, pancetta works wonderfully as a substitute.
2 large egg yolks: These create a rich and creamy base for the sauce, adding depth.
2 large eggs: The whole eggs help to thicken the sauce and bind everything beautifully.
1/2 cup grated pecorino romano cheese: This cheese provides a sharp, salty flavor. If you’re looking for a different taste, try Parmigiano Reggiano instead.
1/2 cup grated parmigiano reggiano cheese: Another layer of cheesy goodness that enhances the dish’s richness.
Freshly ground black pepper: Don’t skimp on this; fresh pepper adds a beautiful spice that rounds out the flavors.
2 cloves garlic, minced: Garlic brings a fragrant note to the dish. Fresh is best for optimal flavor.
2 tablespoons extra-virgin olive oil: This olive oil adds depth; use good quality for the best flavor.
Fresh parsley, chopped (for garnish): Adds freshness and a pop of color to your dish.

How to Make Creamy Pancetta Gnocchi

Whisk Together: In a large bowl, whisk together the 2 large egg yolks, 2 large eggs, 1/2 cup grated pecorino romano cheese, and 1/2 cup grated parmigiano reggiano cheese. Season generously with freshly ground black pepper. This mixture will ensure a rich and creamy sauce, so take a moment to blend it well.

Boil Water: Bring a large pot of salted water to a boil for the gnocchi. Salting the water is crucial, as it imparts flavor to the gnocchi as they cook.

Cook Pancetta: While waiting for the water to boil, heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the diced guanciale or pancetta and cook until crispy and golden, about 5-7 minutes. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. This moment truly brings out the savory goodness of the pancetta!

Prepare Gnocchi: Cook the gnocchi in the boiling water according to package directions until they float to the surface, about 2-3 minutes. Always reserve 1 cup of the pasta cooking water before draining, as this starchy water is a magical ingredient for your sauce.

Combine Gnocchi and Pancetta: Add the cooked gnocchi to the skillet with the pancetta and garlic. Toss well to coat the gnocchi in the rendered fat, allowing those delicious flavors to meld beautifully.

Temper the Egg Mixture: Slowly whisk 1/4 cup of the reserved hot gnocchi water into the egg and cheese mixture to temper it. This step is important to prevent scrambling the eggs when you combine them with the hot gnocchi.

Create the Creamy Sauce: With the skillet off the heat, quickly pour the egg mixture over the gnocchi while stirring constantly. This action ensures you achieve that smooth, creamy sauce. If it feels too thick, gradually add more reserved pasta water until you reach your desired consistency.

Finish on Low Heat: Return the skillet to low heat and continue stirring until the sauce is silky and coats the gnocchi evenly. Keep a watchful eye here, as overheating can scramble the eggs. Taste and adjust with more black pepper if needed.

Garnish and Serve: Finally, garnish the dish with freshly chopped parsley and additional grated cheese if desired. Serve immediately to enjoy the creamy goodness while it’s warm and fresh.

Storing & Reheating

To keep your Creamy Pancetta Gnocchi fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, let the dish cool completely before transferring it into a freezer-safe container. It can be stored for up to three months. When reheating, place it on the stove over low heat, adding a splash of water or broth to restore the creamy texture, stirring until warmed through.

Chef’s Helpful Tips

Avoid overcooking the gnocchi; they’re done as soon as they float to the top.
Always remember to reserve that pasta cooking water; it’s essential for adjusting the sauce.
If your sauce is too thick, don’t hesitate to add more pasta water gradually until it’s just right.
You can make the egg mixture ahead of time; just whisk it before adding it to the warm gnocchi.
Taste your pancetta before cooking to adjust seasoning; some varieties are saltier than others.
If you’re looking for a lighter version, substitute the cream with a blend of ricotta and a splash of milk.

Creamy Pancetta Gnocchi brings together simple ingredients to create a dish that’s both indulgent and comforting. It’s an easy way to impress your friends and family while satisfying your own cravings for something delicious. Don’t be afraid to experiment with different cheeses or add a touch of your favorite herbs. Take your time savoring this dish; it’s meant to be enjoyed!

Recipe FAQs

Can I use store-bought gnocchi?

Absolutely! Store-bought gnocchi is a time-saver and works perfectly in this recipe without sacrificing flavor. Just ensure you cook it according to the package instructions.

How can I make this dish vegetarian?

You can omit the pancetta and replace it with sautéed mushrooms for a savory, umami twist. Alternatively, smoked paprika can add some depth and smokiness.

Can I use other types of cheese?

Definitely! You can experiment with cheeses like feta, goat cheese, or even a mix of mozzarella and provolone. Each will contribute a unique flavor and creaminess to the dish.

How do I know when the sauce is ready?

The sauce should be thick enough to coat the back of a spoon without sliding off. If you find it’s too runny, continue cooking on low heat until you achieve the desired consistency.

More Dinner Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Creamy Pancetta Gnocchi

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

Creamy pancetta gnocchi combines the rich flavors of cheese and guanciale with tender gnocchi for a comforting meal that’s quick to prepare. Ideal for a delightful dinner!

Ingredients

Scale

1 pound gnocchi
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)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, whisk together egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano. Season with black pepper and set aside.
Boil salted water in a large pot for the gnocchi.
In a skillet, heat olive oil over medium heat. Add guanciale or pancetta and cook until crispy, about 5-7 minutes. Then add minced garlic and cook for 30 seconds; remove from heat.
Cook gnocchi in boiling water until floating, about 2-3 minutes, then reserve 1 cup of pasta water before draining.
Add the cooked gnocchi to the skillet with guanciale or pancetta; toss to coat in the fat.
Temper the egg mixture by slowly whisking in 1/4 cup of the reserved hot water.
Off heat, pour the egg mixture over gnocchi, stirring until creamy. Adjust with more reserved water if needed.
Return skillet to low heat, stirring until the sauce is silky. Adjust seasoning with more black pepper if desired.
Garnish with parsley and extra cheese if preferred. Serve immediately.

Notes

Use high-quality guanciale for the best flavor.
Make sure to temper the egg mixture to avoid scrambling.
Feel free to add more cheese for an extra cheesy delight.