Name: Gnocchi Pesto Carbonara Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 large 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

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Introduction

Gnocchi Pesto Carbonara is a delightful twist on two Italian classics, combining pillowy potato gnocchi with the rich flavors of carbonara and fresh basil pesto. This dish comes together quickly for a comforting yet elegant meal perfect for any night of the week.

A white scalloped-edge plate holds one layer of yellow gnocchi, coated in a creamy sauce with small bits of reddish-brown crispy bacon scattered on top. The gnocchi pieces are soft and slightly shiny, covered with a sprinkle of grated white cheese and black pepper. Two fresh green basil leaves rest on the plate, one placed directly on the gnocchi and one to the side. A gold fork is placed in the food on the right side of the plate. The background shows a soft white marbled texture with a light brown fringed cloth partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large 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

Step 1: In a medium bowl, whisk together the egg yolks, Parmigiano Reggiano cheese, black pepper, and 2 tablespoons of basil pesto until the mixture resembles a thick paste. Set aside.
Step 2: Heat a large nonstick sauté pan over medium heat and add the diced pancetta. Cook until golden brown and crisp, about 4-5 minutes. Once cooked, transfer the pancetta to a paper towel-lined plate using a slotted utensil. Keep the pancetta fat in the pan and do not turn off the heat.
Step 3: Bring a pot of salted water to a boil over high heat. Reduce the heat to medium and add the gnocchi. Cook until the gnocchi float to the surface and are slightly tender, then remove them with a slotted spoon, reserving some of the cooking water.

Step 4: Add the drained gnocchi to the sauté pan with the pancetta fat. Toss gently, cooking each side for about 1-2 minutes until the gnocchi develops a golden brown, crisp texture. Reduce the heat to the lowest setting.
Step 5: Pour 2 tablespoons of the hot gnocchi water into the egg and pesto mixture, whisking until smooth. Add this sauce to the pan with the gnocchi and toss to coat evenly. Stir in the remaining 1 tablespoon of basil pesto. Add 2-3 more tablespoons of reserved gnocchi water as needed until the sauce is creamy and glossy.
Step 6: Serve immediately, topping each portion with the crispy pancetta, extra grated Parmigiano Reggiano, and additional freshly ground black pepper to taste. Enjoy your flavorful gnocchi pesto carbonara!

Tips & Variations

For a vegetarian option, substitute pancetta with sautéed mushrooms or smoked tempeh.
Use homemade basil pesto for fresher flavor, or try adding a handful of chopped fresh herbs like parsley or basil before serving.
Make sure the egg yolks are at room temperature to prevent curdling when mixing with hot gnocchi water.

Reserve extra gnocchi cooking water to adjust the sauce consistency as needed—it helps create a silky finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and prevent drying out. Avoid microwaving to keep the sauce creamy.

How to Serve

Two white plates with scalloped edges hold a creamy yellow gnocchi dish. The gnocchi pieces are coated in a smooth sauce and sprinkled with small bits of red cooked bacon and grated white cheese, with some green basil leaves adding a fresh touch on top and beside the gnocchi. The sauce looks thick and shiny, covering each gnocchi piece. A gold fork rests on the gnocchi in one plate. The white marbled background holds a carton of organic eggs, brown eggs in a white dish, basil leaves, a piece of pale yellow cheese, and a cream and yellow striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought gnocchi for this recipe?

Yes, store-bought gnocchi works perfectly and saves time while still delivering delicious results.

How do I prevent the eggs from scrambling in the sauce?

Temper the eggs by whisking in hot gnocchi water before adding to the pan, and cook over low heat while stirring gently to create a smooth, creamy sauce without curdling.