Description

Indulge in a comforting twist on a classic with this Beef Carbonara featuring tender gnocchi. The creamy sauce, made with rich egg yolks and Pecorino Romano, perfectly coats the soft dumplings for a delightful dining experience.

Ingredients

Scale

1 package of good quality store-bought potato gnocchi
8 ounces of thinly sliced cured beef belly or beef bacon
3 egg yolks
1 whole egg
¾ cup of freshly grated Pecorino Romano cheese
Freshly cracked black pepper

Instructions

Before I even think about turning on the stove, I get everything ready. I finely dice my cured beef belly or beef bacon into small, even pieces. Then, I grab a large mixing bowl and whisk together 3 egg yolks and 1 whole egg until they're nicely combined. I stir in about ¾ cup of freshly grated Pecorino Romano cheese and a generous amount of freshly cracked black pepper. This is our glorious sauce base, and having it ready is crucial for speed later on. I also get a large pot of salted water boiling for the gnocchi.
In a large, deep skillet (one that can comfortably hold all the gnocchi later), I add the diced beef. I place it over medium heat and let it slowly render out its fat and become beautifully crispy. This usually takes about 8-10 minutes. I stir it occasionally to ensure even cooking. Once the beef is golden brown and delightfully crisp, I remove it from the skillet with a slotted spoon and set it aside on a plate lined with paper towels. I leave all that delicious rendered beef fat in the pan – that's liquid gold for our sauce!
Once the water in my large pot is at a rolling boil, I add the gnocchi. They cook incredibly quickly! As soon as they float to the surface, I let them cook for just another minute. This ensures they’re tender all the way through. Before draining, I carefully reserve about 1.5 to 2 cups of that starchy gnocchi cooking water. This water is vital for emulsifying our sauce.
This is the most crucial step, so pay close attention! I immediately transfer the cooked gnocchi directly from the pot into the skillet with the rendered beef fat. Make sure the heat is OFF under the skillet at this point. I give the gnocchi a gentle toss to coat them in the fat. Then, I slowly pour in the egg and cheese mixture. Working quickly and constantly, I toss the gnocchi vigorously with tongs, adding splashes of the reserved gnocchi water a little at a time. The residual heat from the gnocchi and the skillet, combined with the hot gnocchi water and the constant tossing, will cook the eggs into a creamy, luscious sauce that clings beautifully to the gnocchi, without scrambling. If the sauce seems too thick, I add a bit more gnocchi water, a tablespoon at a time, until it reaches that perfect consistency.
Once the sauce is perfectly emulsified and coating every gnocchi, I stir in most of the crispy beef bits, reserving a few for garnish. I give it one final taste to check for seasoning, adding a touch more black pepper if I feel it needs it.
Carbonara with Gnocchi waits for no one! I dish it out into warm bowls right away, garnishing each serving with the remaining crispy beef and an extra sprinkle of Pecorino Romano and freshly cracked black pepper. Enjoy!

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 650
Sugar: 2 g
Sodium: 800 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 70 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 200 mg

Keywords: Temperature control is key to avoid scrambling the eggs. Always add the egg mixture off the heat. Reserve plenty of starchy gnocchi water to emulsify the sauce. Freshly grate your cheese for the best texture and flavor.