Creamy Gnocchi Pancetta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
40g (1.5 oz) grated pecorino cheese
02 -
1 teaspoon olive oil
03 -
500g (17.5 oz) gnocchi
04 -
Salt and freshly cracked black pepper as needed
05 -
130g (4.5 oz) guanciale or pancetta pieces
06 -
1 big garlic clove
07 -
3 medium egg yolks
# Instructions:
01 -
Bring a salted pot of water to a boil and cook gnocchi until they rise to the surface. Save a ladle of the cooking water before draining.
02 -
Whisk the egg yolks, pecorino, and about 1 to 2 spoons of leftover gnocchi water. Add some black pepper to taste.
03 -
Warm olive oil with a smashed garlic clove until aromatic. Remove and toss out the garlic once done.
04 -
Sauté pancetta for 4 to 5 minutes until crisp. Stir in the gnocchi and cook briefly, letting it turn a little golden.
05 -
Take the pan off the burner and let it cool slightly before mixing in the egg-cheese blend. Toss everything together gently, using the reserved water to adjust the consistency if needed.
# Notes:
01 -
Quick and cozy meal in just 15 minutes
02 -
Pre-made gnocchi works great here
03 -
Make sure the pan isn’t too hot when adding eggs