Gnocchi Carbonara
This creamy and delicious Gnocchi Carbonara combines pillowy soft potato gnocchi with a silky carbonara sauce, crispy bacon, peas and Pecorino Romano cheese.
Servings: 2 Servings
Calories: 859kcal
Ingredients
- 2 cups uncooked gnocchi 300 grams use this recipe
- 3 ounces guanciale chopped (or bacon pieces)
- 1 egg whole
- 1 egg yolk
- 1/2 cup Pecorino Romano cheese grated
- 1/4 cup fresh peas
- Salt & ground black pepper to taste
Instructions
- Heat a pot of boiling water over high heat. When boiling, lower heat slightly and lightly boil the gnocchi just until it floats.
- In a frying pan over medium high heat, saute the guanciale until browned, then add the peas.
- In a bowl, mix the egg, egg yolk, and cheese until fully incorporated.
- Place the gnocchi gently into the frying pan with the guanciale and peas. Toss to coat.
- Remove from heat and add the egg mixture to the pan. Toss a few times to coat. Then add 1-2 tablespoons of the gnocchi water to the pan to loosen up the sauce. Toss a few more times. Then serve with additional cheese grated on top.
Nutrition
Calories: 859kcal | Carbohydrates: 88g | Protein: 27g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 1503mg | Potassium: 106mg | Fiber: 6g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 342mg | Iron: 10mg