Description
Creamy Pancetta Gnocchi features a delightful blend of flavors with crispy pancetta, rich cheese, and a delectable creamy sauce, making it an ideal choice for a quick, satisfying dinner at home.
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)
Instructions
- Whisk together egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano in a large bowl. Season with freshly ground black pepper. Set aside.
- Boil a large pot of salted water for the gnocchi.
- Heat olive oil in a large skillet over medium heat. Add diced guanciale or pancetta, cooking until crispy and golden (about 5-7 minutes). Add minced garlic and cook for another 30 seconds. Remove from heat.
- Cook the gnocchi in boiling water until they float (about 2-3 minutes). Reserve 1 cup of the cooking water before draining.
- Add cooked gnocchi to the skillet with guanciale and garlic, tossing to coat in the rendered fat.
- Whisk 1/4 cup of reserved hot gnocchi water into the egg and cheese mixture to temper it.
- With the skillet off the heat, pour the egg mixture over the gnocchi, stirring constantly to create a creamy sauce. Add more reserved water if the sauce is too thick.
- Return the skillet to low heat, stirring until the sauce is silky and coats the gnocchi evenly, adjusting seasoning as needed.
- Garnish with chopped parsley and additional grated cheese if desired. Serve immediately.
Notes
For a richer flavor, use homemade gnocchi if available.
Adjust the amount of black pepper according to taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 1g
- Sodium: 680mg
- Fat: 37g
- Saturated Fat: 11g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 210mg