Gnocchi Carbonara

Gnocchi Carbonara

Course Dinner, Entree
Cuisine Italian
Keyword Carbonara, Gnocchi, Gnocchi Carbonara
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 557kcal
Author Alida Ryder


  • 1 kg baking/fluffy potatoes
  • 2 egg yolks
  • 1-1.5 cups flour
  • salt to taste

for the carbonara sauce

  • 250 g dry cured smoked streaky bacon, chopped
  • 2 cloves garlic thinly sliced
  • 4 free-range eggs
  • 125 ml 1/2 cup cream
  • 1 cup grated Pecorino cheese
  • freshly cracked black pepper
  • salt to taste
  • large handful chopped Italian parsley


  • To make the gnocchi, place the potatoes on a baking sheet and bake at 200°c until a skewer is easily inserted.
  • Remove from the oven and allow to cool slightly.
  • Halve the potatoes and scoop the flesh into a bowl. Mash well.
  • Add the egg yolks and mix well.
  • Add the flour, 1/2 cup at a time and mix in gently, you don’t want to over-work the dough. I only needed 1.5 cups of flour for my gnocchi but some mixtures might need a bit more. It’s best to make sure your potatoes are quite dry before adding the flour though as the more flour you add, the tougher your gnocchi will be.
  • When you’ve added enough flour to result in a soft dough, break tennis ball sized pieces off of the dough and roll into long strips on a floured surface. Cut the strip into 1cm gnocchis 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, fry the bacon until slightly crisp and add the garlic.
  • While the bacon is frying, combine the cream, eggs, Pecorino and seasoning and whisk well. Add the hot bacon to the sauce and set aside.
  • To cook the gnocchi, 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. Allow to stand for a few minutes for the gnocchi to absorb the sauce then serve with fresh parsley.


Calories: 557kcal | Carbohydrates: 55g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 139mg | Sodium: 444mg | Potassium: 1166mg | Fiber: 10g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 29mg | Calcium: 92mg | Iron: 10mg