Gnocchi Carbonara

Gnocchi Carbonara

This Gnocchi Carbonara recipe takes fluffy gnocchi and coats it with a creamy sauce of butter and parmesan, dotted with crispy pancetta!

Ingredients :

• 3 large egg yolks
• 3/4 heavy cream
• 3/4 cup pecorino romano cheese , plus more for topping 2 tablespoons extra virgin olive oil
• 1 pound gnocchi dumplings
• 4-8 ounces pancetta* , chopped
• freshly ground black pepper

Directions

1. In a mixing bowl or measuring cup, whisk together the egg yolks, heavy cream and pecorino romano cheese. Set aside.
2. In a large frying pan, heat the olive oil over medium heat. When hot, add the gnocchi in as much of single layer as you can. Turn to brown all sides, approximately 5-6 minutes.
3. Using a slotted spoon, remove the gnocchi to a plate.
4. Add the pancetta to the pan, browning well. Using a slotted spoon, remove the panetta to a plate or bowl, leaving behind the rendered fats.
5. Return the gnocchi to the pan and toss in hot pancetta fat.
6. Turn off the heat and quickly pour in the tempered egg mixture, tossing and using residual heat to cook the sauce and melt the cheese. Top with several grinds of fresh black pepper.
7. Serve immediately.