Gnocchi Carbonara
Gnocchi carbonara features delicious gnocchi combined with portobello mushrooms, pancetta, and more to create a delicious, rustic dish.
Servings: 6
Calories: 398kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- ¼ cup diced pancetta
- 20 oz Fresh Gnocchi
- 4 garlic cloves minced
- ½ cup diced portobello mushrooms
- ½ cup peas
- 4 tablespoon unsalted butter softened
- 2 egg yolks
- 1 teaspoon black pepper
- 1 cup Romano cheese shredded
- Parsley + shaved parmesan- garnish
Instructions
- Heat a frying pan over medium high heat. Add olive oil and pancetta. Fry for 4 minutes.
- Add the gnocchi and stir fry until golden, about 4 minutes.
- Add minced garlic, diced portobello, peas, and 2 tablespoon butter. Stir and sauté for 3 minutes.
- Add butter, egg yolks, pepper, and Romano cheese to a bowl and whisk well.
- Slowly incorporate the eggs into the gnocchi, stirring constantly to prevent the eggs from scrambling. Cook for 4 minutes.
- Garnish with chopped parsley and shaved parmesan. Enjoy!
Notes
- When incorporating the egg and cheese mixture, it's vital that you remove the pan from the heat and add the mixture in slowly to prevent egg scrambling.
- Do not wipe the pan out before you fry the gnocchi. You want all that wonderful flavor!
- No Fresh Gnocchi? - Simply bring a large pot of salted water to boil and cook your store bought gnocchi (dried) according to package directions. Reserve pasta water to add to cooked gnocchi before serving. Usually ¼ cup will do. My husband ads a little more pasta water, maybe ⅓ of a cup.
Nutrition
Calories: 398kcal | Carbohydrates: 37g | Protein: 12g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 600mg | Potassium: 104mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 1503IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 4mg