Creamy Gnocchi Carbonara Recipe with Crispy Bacon

 Nothing beats the indulgence of a creamy Gnocchi Carbonara loaded with crispy bacon and Parmesan. This is the ultimate comfort food elevated—a plate of pillowy potato gnocchi recipes coated in a silky, egg-based carbonara sauce that hugs every bite. Sprinkle in smoky bacon bits and extra Parmesan, and you’ve got a dinner that feels like it came straight from a restaurant, but made right in your own kitchen.

Looking for quick gnocci meals easy to make after a busy day? This recipe takes just 20–30 minutes from start to finish, delivering a rich, flavorful dinner with minimal effort. The sauce clings perfectly to each piece of gnocchi, creating a luscious mouthful every time. Whether you’re cooking for yourself or planning one of those date night dinner recipes for two, this dish impresses without the stress.

Have leftover mashed potatoes? You can even turn them into your own leftover mashed potato gnocchi recipes and toss them in this creamy sauce for a twist on a classic. The combination of tender gnocchi and bacon gnocchi flavor is irresistible, making it a go-to option for weeknight dinners or when you crave something indulgent yet straightforward.

This gnocchi carbonara recipe is perfect for anyone who loves bacon gnocchi recipes or is hunting for new dinner ideas bacon-centric. Top with fresh parsley and cracked black pepper for a pop of brightness, and you’re ready to dig in. Save this recipe to your pasta board and let the creamy, cheesy goodness of gnocchi carbonara bring joy to your table tonight—every forkful is a celebration of comfort food done right.

Creamy Gnocchi Carbonara Recipe with Crispy Bacon

Ingredients

Gnocchi:

• 1 pound potato gnocchi (homemade or store-bought)

Sauce:

• 6 ounces bacon (or substitute with pancetta or turkey bacon for lighter option)
• 2 eggs (fresh eggs yield best results)
• 1 cup Parmesan cheese (or Pecorino Romano for sharper taste)
• 2 cloves garlic, minced

Garnish:

• 2 tablespoons chopped fresh parsley (or basil/chives)

Seasonings:

• 1 teaspoon salt
• 1 teaspoon black pepper

Cooking:

• 2 tablespoons olive oil (or butter for richer flavor)

Equipment

• Large pot
• Skillet
• Bowl
• Whisk

Instructions

1. Bring a large pot of salted water to a boil. Cook the potato gnocchi according to package instructions until they float, about 2–3 minutes. Drain thoroughly and set aside.
2. In a skillet over medium heat, warm the olive oil and cook the diced bacon until crisp, approximately 5–7 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
3. Whisk together the eggs and grated Parmesan cheese in a bowl until smooth and fully combined.
4. Add the drained gnocchi to the skillet with the bacon and garlic. Remove the skillet from heat to avoid scrambling the eggs.
5. Quickly pour the egg and cheese mixture over the hot gnocchi, stirring continuously to create a creamy sauce. Season with salt and black pepper to taste.
6. Plate the gnocchi and finish with a garnish of freshly chopped parsley and extra grated Parmesan if desired. Serve immediately.

Tips

• Use fresh eggs and hot gnocchi for a silky sauce.
• Substitute bacon with pancetta or turkey bacon for a lighter version.
• Serve immediately; the sauce thickens as it cools.

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