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gnocchi pesto carbonara with crispy pancetta on white scalloped white

Gnocchi Pesto Carbonara

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Yield: 2 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This gnocchi pesto carbonara is comfort food at its finest! Flavor galore here with freshly ground black pepper, grated Parmigiano Reggiano cheese, rich egg yolks, and basil pesto. Tender potato gnocchi tossed together with a silky-slick, creamy pesto carbonara sauce and crispy pancetta. It’s an easy dish that hits the spot!


Ingredients

Scale
  • 2 large Pete and Gerry’s Organic Eggs, yolks only– at room temperature 
  • 1/3 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons store-bought or homemade basil pesto, divided
  • 4 ounces diced pancetta
  • 1 pound uncooked potato gnocchi

Instructions

  1. In a medium bowl, combine the egg yolks, freshly grated cheese, pepper, and 2 tablespoons of basil pesto together. Whisk together to combine, the mixture should resemble a thick paste. Then set aside.
  2. Add the pancetta into a large, nonstick sauté pan over medium heat. Cook the pancetta until golden brown and crisp, about 4-5 minutes. While the pancetta is cooking, proceed with cooking the gnocchi as directed in the next step, below. Then use a slotted utensil to transfer the crispy pancetta onto a paper towel lined plate- do not shut off the heat nor discard the fat in the pan!
  3. Bring a pot of salted water to a boil over high heat. Then reduce the heat to medium and add in the gnocchi. Boil the gnocchi until slightly tender, just until all of the gnocchi floats to the surface. Then remove the gnocchi from the water with a straining utensil and set aside- do not discard the gnocchi water!
  4. Add the drained gnocchi into the sauté pan with the residual pancetta fat. Lightly toss together to achieve a golden brown and crisp texture, stirring often, about 1-2 minutes on each side. Afterwards, reduce the heat to the lowest setting.
  5. Add 2 tablespoons of the hot gnocchi water into the bowl with the egg/pesto mixture. Whisk together until smooth. Pour the mixture into the sauté pan with the gnocchi and toss together to fully coat. Stir in the remaining 1 tablespoon of basil pesto and mix until combined. Add 2-3 tablespoons more of the gnocchi water into the pan until the sauce is creamy and slick with a glossy color.
  6. Serve the gnocchi pesto carbonara immediately and top with the crispy pancetta, a sprinkling of cheese, and more freshly ground black pepper- to taste, if desired. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.
  2. Use parmesan cheese as a substitute for parmigiano reggiano.

Keywords: gnocchi pesto carbonara, gnocchi pesto, carbonara, gnocchi basil, basil carbonara, easy carbonara, easy gnocchi