Comfort food doesn't get any easier than this eggless Gnocchi Carbonara. Six ingredients and 15 minutes are all you need to have this heavenly meal on the table.
Why you will love this
Gnocchi Carbonara is a delicious, quick, and easy twist on a comfort food classic - Pasta alla Carbonara. With just six ingredients, this dish takes just 15 minutes to prepare, making it a great recipe for busy weeknights or last-minute dinners.
Everyone loves comfort food and this dish has all of the warm and fuzzy vibes! Pillowy potato dumplings are tossed in a cheesy, creamy sauce studded with smoky bacon. This dish couldn't be easier or more comforting and never disappoints.
Serve this gnocchi carbonara with a garden salad, green beans, and garlic bread for a complete meal.
What is carbonara?
Carbonara is a pasta dish that originated in Rome. It's traditionally made with a handful of simple ingredients, including raw eggs, hard cheese (Pecorino Romano or Parmigiano-Reggiano), pork (such as pancetta), and black pepper.
When the hot pasta is tossed with the egg mixture, the heat of the pasta cooks the eggs, creating a rich and creamy carbonara sauce.
My twist on carbonara features some substitutions. Soft gnocchi takes the place of pasta and the creamy sauce has a base of cream instead of whole eggs or egg yolks. The result is equally rich and comforting and just as simple to prepare.
Ingredients
- Gnocchi - Both frozen or shelf-stable store-bought gnocchi work great in this dish. Gnocchi cooks in just minutes which makes this recipe perfect for busy weeknights.
- Bacon - Bacon adds a tremendous smoky, salty flavor to this recipe. I like using thick-cut bacon for a meaty bite. Crispy pancetta is also a great addition.
- Heavy cream - The cream creates a luscious sauce since we're not using eggs in this recipe.
- Parmesan cheese - Both Parmesan and Pecorino Romano cheese can be used.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- In a large skillet, cook the bacon until crisp and golden brown. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard the excess bacon grease, leaving about 1 teaspoon in the skillet.
- In a large pot of salted water, cook the gnocchi according to package directions.
- Meanwhile, add a little butter to the skillet. Once melted, add the cream and heat.
- Add the cheese, whisking to incorporate into the sauce. Season with freshly ground black pepper.
- Strain the cooked gnocchi and add directly to the sauce. Be sure to reserve ½ cup of the pasta water.
- Toss the gnocchi in the sauce. If the sauce seems too thick, add some of the reserved pasta water to thin it out.
- Serve with basil or parsley and extra Parmesan.
Tips for making
- Set out all of the ingredients before you start cooking. This dish comes together very quickly, so it's best to have the ingredients ready and within reach.
- Cook the gnocchi in well-salted water to flavor the gnocchi itself.
- Use freshly grated cheese. It melts much better and tastes fresher than pre-shredded varieties.
- Use finely grated (not shredded) cheese so that it easily melts and incorporates into the sauce. I like to grate the cheese with a microplane.
- Be cautious about adding salt. The bacon and cheese are plenty salty so this recipe doesn't call for additional salt. Always taste first before adding.
- Reserve some of the pasta water to use in the sauce if needed.
Variations
To customize this gnocchi carbonara, try adding some diced onion or shallot along with the bacon. Use ham or pancetta in place of the bacon. Stir in some frozen peas at the end for a punch of color.
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Easy Gnocchi Carbonara (no eggs)
Ingredients
- 4 slices thick-cut bacon (cut into 1 inch pieces)
- 16-18 ounces gnocchi (shelf-stable or frozen)
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ⅛ teaspoon freshly ground black pepper (plus more to taste as needed)
Instructions
- In a non-stick skillet over medium heat, cook the bacon until brown and crisp, approx. 8-10 minutes. Remove the bacon to a paper towel-lined plate. Remove excess bacon grease, leaving about 1 teaspoon. Set aside.
- Bring a pot of water to boil. Add 1-2 teaspoons of salt and the gnocchi. Cook according to package directions.
- While the gnocchi cooks, add the butter to the skillet. Once melted, add the cream. Cook for 1 minute until warm. Add the grated Parmesan and the pepper, whisking to incorporate with the cream.
- When the gnocchi is done, strain the gnocchi and add directly to the skillet, reserving ½ cup of the pasta water.
- Toss the gnocchi in the sauce. If necessary, add in some of the reserved pasta water to thin out the sauce.
- Garnish with basil or parsley and extra Parmesan cheese.
Notes
- Set out all of the ingredients before you start cooking. This dish comes together very quickly, so it's best to have the ingredients ready and within reach.
- Use freshly grated cheese. It melts much better and tastes fresher than pre-shredded varieties.
- Use finely grated (not shredded) cheese so that it easily melts and incorporates into the sauce. I like to grate the cheese with a microplane.
- Be cautious about adding salt. The bacon and cheese are plenty salty so this recipe doesn't call for additional salt. Always taste first before adding.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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