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)
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.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 1g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 250mg