Description

Gnocchi Carbonara is a heavenly fusion of pillowy-soft potato gnocchi and the rich, velvety Carbonara sauce. This decadent dish combines the comforting flavors of crispy bacon, Parmesan cheese, and creamy eggs for a truly indulgent experience.

Ingredients

Scale

16 ounce potato gnocchi
6 strips bacon, chopped
3 large eggs
2 large egg yolks
2/3 cup grated Parmesan cheese
1/2 teaspoon black pepper
2 tablespoon bacon grease, reserved
1 tablespoon fresh parsley, chopped
Salt to taste

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Instructions

Bring a large pot of salted water to a boil.
While the water heats, cook the chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon to a paper towel-lined plate and reserve 2 tablespoon of the bacon grease in the skillet.
Add the gnocchi to the boiling water and cook until they float to the top, about 2-3 minutes. Reserve 1 cup of the pasta water, then drain the gnocchi.
In a medium bowl, whisk together the eggs, egg yolks, Parmesan cheese, black pepper, and parsley until well combined.
Add the drained gnocchi to the skillet with the reserved bacon grease. Toss to coat the gnocchi over low heat.
Remove the skillet from the heat and pour the egg mixture over the gnocchi. Toss vigorously to coat the gnocchi in the creamy sauce. The residual heat will cook the eggs without scrambling them.
If the sauce is too thick, gradually add small amounts of the reserved pasta water, tossing continuously, until you reach your desired consistency.
Toss in the crispy bacon pieces and serve the Gnocchi Carbonara immediately, garnished with extra Parmesan and black pepper if desired.

Notes

To make the dish a bit lighter, you can reduce the amount of bacon or use low-fat Parmesan cheese. Additionally, you can incorporate more vegetables to increase the nutritional value.

Nutrition

Serving Size: 1 serving
Calories: 590
Sodium: 960
Fat: 32
Saturated Fat: 13
Carbohydrates: 52
Fiber: 3
Protein: 25
Cholesterol: 270