Name: Creamy Pancetta Gnocchi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound gnocchi (store-bought or homemade); 6 ounces guanciale or pancetta, diced; 2 large egg yolks; 2 large eggs; 1/2 cup grated pecorino romano cheese; 1/2 cup grated parmigiano reggiano cheese; freshly ground black pepper; 2 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; fresh parsley, chopped (for garnish)

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Nothing says comfort like a plate of creamy pasta, and this creamy pancetta gnocchi is a cozy hug in a bowl. Rich with the flavors of crispy pancetta, egg yolks, and a blend of cheeses, each forkful delivers a delightful combination of savory saltiness and luscious creaminess. The gnocchi is tender, plump, and ready to soak up all that luxurious sauce. It’s the kind of dish that transforms any ordinary night into a memorable dining experience.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Creamy Pancetta Gnocchi
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Creamy Pancetta Gnocchi

I first stumbled upon this dish during a weekend spend at a quaint Italian restaurant in town. The comforting aroma wafted from nearby tables, and soon I was enjoying my own bowl, completely captivated. Recreating that dining experience in my kitchen was a rewarding challenge. Now, I can make this creamy pancetta gnocchi whenever I crave that same satisfaction, and I can’t wait for you to try it too!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, it’s perfect for busy weeknights.
Irresistible Flavor: The combination of pancetta, garlic, and cheese creates a symphony of taste.
Eye-Catching Appeal: The glossy sauce and golden pancetta make for a visually stunning presentation.
Flexible Serving: A crowd-pleaser for date nights or casual dinners, it fits any occasion.
Budget-Friendly: Using a few ingredients, you can create something truly special without breaking the bank.

Ingredients You’ll Need

1 pound gnocchi: Store-bought or homemade; both options work wonderfully, though fresh gnocchi brings a delightful texture.
6 ounces guanciale or pancetta, diced: These fatty cuts provide rich flavor; pancetta is more widely available but guanciale is traditional.
2 large egg yolks: They add creaminess to the sauce — be sure to use fresh eggs for the best flavor.
2 large eggs: Whole eggs help emulsify the sauce and enhance the richness.
1/2 cup grated pecorino romano cheese: This sheep’s milk cheese offers a tangy flavor that balances the richness of the dish; substitute with Parmesan if necessary.
1/2 cup grated parmigiano reggiano cheese: A classic Italian cheese that adds a nutty depth; fresh cheese will yield the best results.
Freshly ground black pepper: Adds warmth and spice; don’t skimp on this!
2 cloves garlic, minced: Garlic enhances the dish with its aromatic qualities; freshly minced is best for maximum flavor.
2 tablespoons extra-virgin olive oil: Just enough to render and crisp the pancetta while adding a touch of richness.
Fresh parsley, chopped (for garnish): A sprinkle of parsley adds color and freshness to finish off the dish.

How to Make Creamy Pancetta Gnocchi

Whisk the Sauce: In a large bowl, start by combining the two large egg yolks and the two large eggs with 1/2 cup grated pecorino romano cheese and 1/2 cup grated parmigiano reggiano cheese. Season this mixture generously with freshly ground black pepper. This creamy sauce forms the heart of your dish, so give it a loving whisk until it’s smooth and well-blended.

Boil the Gnocchi: Next, bring a large pot of salted water to a vigorous boil. Gnocchi cooks quickly, usually in about 2 to 3 minutes, so hang tight! As soon as they float, they’re primed and ready for the next stage.

Crisp the Pancetta: While you wait for the gnocchi to cook, heat 2 tablespoons of extra-virgin olive oil over medium heat in a large skillet. Add the diced guanciale or pancetta, letting it cook for about 5-7 minutes until golden brown and crispy. Toss in the minced garlic and stir for another 30 seconds until fragrant, then remove the skillet from heat to keep things fragrant and tasty.

Cook the Gnocchi: Once the gnocchi rise to the surface of the boiling water, it’s showtime! Reserve 1 cup of that starchy pasta water before gently draining the gnocchi.

Combine Gnocchi and Pancetta: Add the cooked gnocchi directly into the skillet with your crispy pancetta and garlic. Toss them together to coat all those tender dumplings in that rich, rendered fat, creating a lovely base for the sauce.

Temper the Eggs: To marry the sauce and gnocchi seamlessly, gradually whisk 1/4 cup of the reserved hot gnocchi water into your egg and cheese mixture. This tampering process will help prevent scrambled eggs in your sauce.

Create the Creamy Sauce: Off the heat, quickly pour your egg mixture over the gnocchi, stirring continuously to create an elegant, creamy sauce. If it feels too thick, don’t hesitate to add a little more of that reserved pasta water, keeping it silky and smooth.

Finish on Low Heat: Carefully return the skillet to low heat, continuing to stir. You want to see that sauce coat each gnocchi evenly without letting those eggs scramble. Trust your instincts — if you notice it thickening too much, a bit more water should help.

Garnish and Serve: Lastly, garnish your dish with freshly chopped parsley and extra grated cheese for that lovely finishing touch. Serve immediately and witness the smiles all around!

Storing & Reheating

If you happen to have leftover creamy pancetta gnocchi, store it in an airtight container in the refrigerator for up to three days. It can also be frozen, ideally in a well-sealed container, for up to three months. When reheating, gently warm in a pan over low heat, adding a splash of water to restore its creaminess since the sauce may thicken in the fridge. Just take your time to avoid drying it out.

Chef’s Helpful Tips

Make sure your eggs are at room temperature before starting; they blend better.
If you find your sauce not as creamy as you’d like, drizzle in more reserved pasta water gradually after mixing.
Keep an eye on the pancetta; it can turn from crispy to burnt quickly!
Gnocchi can be delicate; handle them gently when mixing to keep them intact.
Feel free to enhance the dish by adding peas or mushrooms for extra texture and flavor.

Each bite of creamy pancetta gnocchi fills you with warmth and satisfaction. You’ve got the rich flavors of traditional Italian cuisine mingling beautifully with your home-cooked efforts. Don’t hesitate to get adventurous with the ingredients. Pair it with a crisp green salad or a glass of wine, and you’ll elevate the entire meal! Enjoy every moment of the cooking process and, of course, each taste of this unbeatable dish.

Recipe FAQs

Can I use bacon instead of pancetta?

Absolutely! Bacon will provide a different flavor profile, but it will still be delicious. Just make sure to cook it until crispy and drain excess fat accordingly.

Can I make this dish vegetarian?

Sure! Simply omit the pancetta and substitute it with sautéed mushrooms or a mix of bell peppers for a similar depth of flavor.

What type of gnocchi should I use?

Both store-bought and homemade gnocchi work well in this recipe. If you want to venture into homemade, there are plenty of simple recipes available that can guide you through making your own delightful dumplings.

How can I prevent the sauce from scrambling?

The key here is to remove the skillet from the heat before adding the egg mixture, and stir vigorously. Tempting the eggs with hot pasta water in advance helps create that creamy consistency you’re looking for!