Gnocchi Carbonara

Gnocchi carbonara

Everyone loves Carbonara, right? With its velvety smooth sauce punctured with little bites of sweet salty bacon, sharp speckles of freshly ground pepper and shavings of parmesan – whats not to love about it.

Rather than use the traditional spaghetti as its carrier, I decided to try using gnocchi for a modern take on a classic dish. The result was delicious, the slight chewiness and bite of the gnocchi worked wonderfully and gave the sauce something more solid to cling to. I would never disregard a classic but I think this updated version has certainly overtaken the original in my favourites list.


500g shop bought gnocchi (if you have a wee bit more time on your hands, here is a link to my home-made gnocchi)

6 slices smoked streaky bacon, chopped

2 cloves garlic, minced

1 tbsp salted butter

100ml single cream

3 egg yolks

1/2 cup freshly grated parmesan

Freshly ground black pepper


Cook the gnocchi in a large pot of salted boiling water according to pack instructions. This should take 10-12 minutes and you know it is ready when the gnocchi floats to the surface. Mean while, heat a large frying pan and dry fry the chopped bacon for 10 minutes until it is lovely and crispy. Remove from the pan and set aside. Add the garlic to the bacon fat and cook for 1 minute. Turn off the heat. Once the gnocchi is ready, drain then return to the pot. Stir in the cooked bacon and garlic (include the bacon fat for extra flavour), then add the egg yolks, cream and grated parmesan. Stir well to combine everything. The heat from the bacon will cook the eggs. As soon as the sauce is smooth, serve up with lots of freshly grated black pepper and a few more sprinkles of parmesan cheese.

Serves 2


  1. Spiritgoddess

    Delishious! 😋

  2. Italic

    Carbonara using cream isn’t a classic, as it isn’t true carbonara.

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