I’m not really a pasta person. I totally appreciate a quick pasta dinner when I’m hungry and short on time (as I know it will be satisfying), but it’s seldom what I crave. Potatoes, on the other hand, comfort me to the core — and it’s rare that a week goes by when they don’t find their way onto my plate. So it makes sense that when I want the ease of pasta but need my potato fix, I turn to gnocchi. This recipe combines the savory, rich flavors of spaghetti carbonara with light, tender gnocchi for my new favorite go-to potato dinner.

Although I love making homemade gnocchi, this recipe leans into convenience with shelf-stable gnocchi (refrigerated or frozen works, too) and diced pancetta, so all you really have to do is grate some cheese and crack some eggs. True to classic carbonara, this version embraces the soft, gentle texture of the velvety cheese-spiked sauce. Stick to boiling the gnocchi so they plump and lighten, while also creating the starchy cooking water that is vital for turning eggs and cheese into a glossy sauce.

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Gnocchi Carbonara Recipe

Serves 2 to 4

4 ounces diced pancetta (about 3/4 cup)

3/4 teaspoon coarsely ground black pepper, plus more for serving

1 pound shelf-stable, refrigerated, or frozen potato gnocchi

1 teaspoon kosher salt

1 large egg

1 large egg yolk

3/4 ounce Pecorino Romano cheese, finely grated on a Microplane (about 1/2 cup)

1/2 ounce Parmesan cheese, finely grated on a Microplane (about 1/3 cup)

Chopped fresh parsley leaves, for garnish (optional)

1. Bring a large pot of water to a boil over medium-high heat. Cook 4 ounces diced pancetta in a large nonstick skillet over medium heat until it starts sizzling and releasing fat, 2 to 4 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until browned and crisp, 6 to 8 minutes more. Stir in 3/4 teaspoon coarsely ground black pepper.

2. When the pancetta is almost ready, add 1 pound potato gnocchi and 1 teaspoon kosher salt to the boiling water. Cook according to package directions until the gnocchi float, 2 to 3 minutes.

3. Using a slotted spoon, transfer the gnocchi to the skillet and reserve the cooking water. Cook the gnocchi, stirring until well-coated with the pancetta and pepper drippings, for 1 to 2 minutes. Stir in 1/3 cup of the gnocchi cooking water and remove the skillet from the heat.

4. Whisk 1 large egg, 1 large egg yolk, 3/4 ounce finely grated Pecorino Romano cheese, and 1/2 ounce finely grated Parmesan cheese together in a medium bowl until thick and combined.

5. While stirring constantly, add the egg and cheese mixture to the skillet in two batches, stirring constantly, until the sauce is smooth and glossy. If needed, return the skillet to low heat, stirring constantly and adding cooking water a tablespoon at a time if needed, until the sauce thickens. Garnish with chopped fresh parsley leaves and more black pepper if desired.

Recipe notes

General tips: Having some cooking liquid in the skillet before adding the egg and cheese mixture prevents it from sticking to the bottom of the skillet or scrambling, so if the cooking water has evaporated by the time you are ready to add the eggs, spoon in a few tablespoons so the pan is not dry.

Make ahead: You can crisp the pancetta up to 1 hour before making the rest of the dish. Warm over low heat until the drippings are melted and the pancetta starts to sizzle again before continuing with the recipe.

Storage: Leftover gnocchi become dense and a little tough, so it’s really best to eat fresh, but leftovers can be refrigerated in an airtight container for up to four days. Reheat, covered, in a microwave with a teaspoon of water to loosen the sauce, until warmed through.

(Melissa Gaman is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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