Gnocchi Carbonara

A Rich, Heavenly Dish

One of the most flavorful and simplest dish to try is this velvety rich Gnocchi Carbonara. Using a nice smokey bacon or even maple flavored bacon can change the favor up a bit from the traditional pancetta that is normally used.

Though homemade potato or ricotta gnocchi is best, the store bought variety can be used if you are looking for a quick delicious meal. Instead of boiling the gnocchi you and fry them in olive oil and a little butter to give them a slightly crisp texture. Broccoli or spinach can also be added to this dish to create an added depth of flavor and richness.

This is definitely one of my all time favorite dishes which is best served with a chilled bottle of Pinot Grigio. For a fuller, slightly smoother white wine a Gavi di Gavi will also pair well with creamy sauces with bacon.



  • 2 pounds of baking potatoes potatoes
  • 2 egg yolks
  • 1-1.5 cups flour
  • ½ tsp of salt
  • ½ tsp of fresh ground black pepper

Carbonara Sauce:

  • 1 cup of smoked bacon, chopped
  • 2 cloves garlic, chopped
  • 4 eggs
  • ½ cup o heavy whipping cream
  • 1 cup fresh grated Pecorino-Romano cheese
  • 1 tsp of fresh ground black pepper
  • ½ tsp of salt
  • ¼ cup of flat leaf Italian parsley, chopped


  • To make the gnocchi, place the potatoes on a baking sheet and bake at 400 degrees until tender. About 1 hour.
  • Remove the potatoes the oven and let them cool down slightly.
  • Halve the potatoes and scoop the flesh into a bowl. Mash well..
  • Add the egg yolks and mix well.
  • Add the flour, ½ cup at a time and mix in gently, you don’t want to over-work the dough.
  • When you’ve added enough flour to result in a soft dough, break baseball ball sized pieces off of the dough and roll into long strips on a floured surface. Cut the strip into 1 inch gnocchi and place on a floured tray until you are ready to cook them. If you like, you can also use a fork to make indents in the gnocchi which create little spaces to suck up more of the sauce.
  • To make the carbonara, In a large frying pan saute the bacon until slightly crisp.
  • Add the garlic for 1 minute.
  • Drain the bacon and garlic on a paper towel covered plate.
  • In a medium size bowl, combine the cream, eggs, cheese and seasoning with salt and pepper.
  • Whisk the ingredients until well blended.
  • Add the sauce to the frying pan.
  • Toss in the bacon and cook until heated through and cheese is melted.
  • Bring a large pot of water to the boil.
  • Drop in the gnocchi gently and when it floats to the surface, remove with a slotted spoon.
  • Once your gnocchi is cooked, add it to the sauce and stir to coat all the gnocchi in the sauce.
  • Sprinkle the parsley on top and serve.

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