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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Creamy Pancetta Gnocchi is a cozy, comforting dish that brings together the rich flavors of Italian cuisine in a quick, delightful way. Picture tender gnocchi enveloped in a velvety sauce made from eggs and cheese, all partnered with the crispy goodness of pancetta. It’s a dish that not only warms your stomach but also your spirit, making it perfect for sharing with family or enjoying during a quiet night at home.

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 remember the first time I tried making this creamy delight. I was yearning for something indulgent yet easy, and this recipe swiftly became a staple in my kitchen. The combination of flavors is utterly irresistible, especially with the sharpness of Pecorino Romano cheese mingling perfectly with the saltiness of pancetta. Once you experience the comforting embrace of creamy pancetta gnocchi, you’ll find yourself craving it again and again. So, let’s dive into this fabulous recipe—you’re going to love it!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just 35 minutes, perfect for a weeknight dinner!
Irresistible Flavor: Expect a heavenly blend of creamy, cheesy goodness with a hint of garlic and crispy pancetta.
Eye-Catching Appeal: The contrast of textures—from creamy to crunchy—makes it visually appealing and enticing.
Flexible Serving: Enjoy it as a main course, for family gatherings, or whenever you need a comforting dish.
Diet-Friendly Options: Easily adjust for gluten-free by using gluten-free gnocchi, and there are vegetarian adaptations available too!

Ingredients You’ll Need

1 pound gnocchi: Use store-bought or homemade for a quick base. Fresh gnocchi provides a tender bite that absorbs the sauce wonderfully.
6 ounces guanciale or pancetta, diced: These Italian cured meats add a rich, salty flavor. If unavailable, you could use thick-cut bacon.
2 large egg yolks: They contribute to the creaminess of the sauce, making each bite luscious.
2 large eggs: Added to the sauce mixture for extra richness and creaminess.
1/2 cup grated Pecorino Romano cheese: This sharp cheese gives a bold flavor. Don’t hesitate to sprinkle in extra for garnish!
1/2 cup grated Parmigiano Reggiano cheese: It adds a nutty depth. Together with Pecorino, these cheeses create a dreamy sauce.
Freshly ground black pepper: For seasoning, it adds warmth and a slight kick.
2 cloves garlic, minced: Garlic brings a fragrant backdrop that enhances the overall dish.
2 tablespoons extra-virgin olive oil: To help render the fats from the pancetta, adding flavor to the sauce.
Fresh parsley, chopped (for garnish): A sprinkle of fresh parsley not only adds color but also a refreshing note.

How to Make Creamy Pancetta Gnocchi

Whisk Together: In a large bowl, combine the two large egg yolks, whole egg, and both the grated Pecorino Romano and Parmigiano Reggiano cheeses. Season generously with freshly ground black pepper, and set it aside while you prepare the rest.

Boil Gnocchi: Bring a large pot of salted water to a boil for the gnocchi. The salt adds flavor to the gnocchi as they cook, so don’t skip this step.

Cook Pancetta: In a large skillet over medium heat, pour in 2 tablespoons of extra-virgin olive oil. Add the diced guanciale or pancetta and cook it until crispy and golden, about 5-7 minutes. Add the minced garlic, cooking for another 30 seconds, until fragrant. Remove from heat and set aside.

Prepare Gnocchi: Cook the gnocchi in the boiling water according to package directions, which usually takes about 2-3 minutes, until they float to the surface. Reserve 1 cup of the pasta cooking water before draining the gnocchi to ensure you have what you need to adjust the sauce later.

Combine Gnocchi & Pancetta: Add the cooked gnocchi directly to the skillet with the pancetta and garlic. Toss everything gently to ensure the gnocchi is well-coated in the rendered fat, making every bite scrumptious.

Temper the Egg Mixture: Slowly whisk in 1/4 cup of the reserved hot gnocchi water into the egg and cheese mixture to temper it. This step is key to preventing the eggs from scrambling when added to the gnocchi.

Create the Sauce: Off the heat, quickly pour the tempered egg mixture over the gnocchi. Stir constantly, allowing the heat from the pasta to create a creamy, luscious sauce. If the mixture seems too thick, continue adding reserved pasta water a little at a time until you achieve the desired consistency.

Finish Cooking: Return the skillet to low heat, stirring continuously until the sauce is silky and coats the gnocchi evenly. Keep an eye on it, as you want to avoid overcooking, which can lead to scrambling eggs. Adjust the seasoning with more black pepper if necessary.

Garnish & Serve: Finally, garnish your creamy pancetta gnocchi with chopped fresh parsley and additional grated cheese, if desired. Serve immediately, and enjoy the symphony of flavors in each bite!

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze creamy pancetta gnocchi for up to 3 months, making sure to use freezer-safe containers. When you’re ready to enjoy it again, reheat in a skillet over low heat, adding a splash of water to revive the sauce’s creamy texture. The flavors might mellow slightly, but adding a little extra cheese when reheating can refresh it beautifully.

Chef’s Helpful Tips

Avoid overcooking the gnocchi; they should be tender and fluffy. Stop cooking once they float to the top.
If using dried pasta rather than gnocchi, adjust cooking time according to package directions.
For a creamier sauce, you can add a splash of heavy cream when mixing the egg and cheese mixture.
Ensure the skillet is off the heat when combining the egg mixture to prevent scrambling.
Consider pairing with light sides like a fresh salad to enhance your meal.

Creating a delightful dish like creamy pancetta gnocchi brings satisfaction and joy to the table. With quick preparation and easy-to-find ingredients, it allows for a stress-free cooking experience. Don’t hesitate to switch things up—perhaps try adding sautéed mushrooms or spinach for added nutrition. Enjoy cooking, savor each bite, and share it with those you love!

Recipe FAQs

Can I use a different type of cheese?

Absolutely! While Pecorino Romano and Parmigiano Reggiano offer a distinct flavor, you can substitute them with any hard cheese such as Grana Padano or even a flavorful cheddar. Just keep in mind the flavor profile might change slightly.

How do I know when the gnocchi is done cooking?

Gnocchi is typically ready when they float to the surface of the boiling water, which usually takes about 2-3 minutes. If you’re making homemade gnocchi, keep an eye on them, as cooking time can vary slightly.

Can I make this dish vegetarian?

Yes! Simply skip the pancetta and replace it with sautéed mushrooms for that umami flavor. You might also consider adding in some roasted vegetables for added nutrients.

What should I serve with creamy pancetta gnocchi?

This dish pairs beautifully with a fresh green salad or garlic bread. A light tomato sauce can also be a delightful accompaniment, adding a splash of brightness to the creamy dish.

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Creamy Pancetta Gnocchi

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Author: Anna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

Creamy Pancetta Gnocchi is a mouthwatering dish featuring fluffy gnocchi, savory pancetta, and a rich, cheesy sauce—perfect for a quick, satisfying meal any day of the week.

Ingredients

Scale

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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Instructions

In a large bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and Parmigiano Reggiano. Add freshly ground black pepper to taste and set aside.
Bring a large pot of salted water to a boil for the gnocchi.
Heat olive oil in a large skillet over medium heat. Add diced guanciale or pancetta and cook until crispy and golden, about 5-7 minutes. Stir in minced garlic and cook for an additional 30 seconds until fragrant. Remove from heat.
Cook the gnocchi in boiling water until they float, about 2-3 minutes. Save 1 cup of the pasta water before draining.
Combine the cooked gnocchi with the skillet mixture, tossing to coat in the rendered fat.
Whisk 1/4 cup of the reserved hot gnocchi water into the egg and cheese mixture to temper it.
With the skillet off the heat, quickly pour the egg mixture over the gnocchi, stirring continuously to form a creamy sauce. Adjust thickness with more reserved water as needed.
Return the skillet to low heat, stirring until the sauce is silky and evenly coats the gnocchi, being cautious not to scramble the eggs. Adjust seasoning with black pepper as necessary.
Garnish with fresh parsley and extra grated cheese if desired. Serve immediately.

Notes

Use quality pancetta for the best flavor.
Make sure to reserve enough pasta water to adjust the sauce consistency.
Serve immediately for the creamiest results.