Olivieri Gnocchi Carbonara

Olivieri Gnocchi Carbonara

Olivieri Gnocchi Carbonara

Serves: 2 people
Prep time: 5 minutes 
Cook Time: 10-12 minutes

We've combined two of our favourite things in one recipe: Potato gnocchi & pasta carbonara! Grab a package of Olivieri Fresh Potato Gnocchi and in about 10 minutes you can have a gourmet dinner for two!   

Traditionally pasta alla carbonara combines guanciale, egg yolks & parmesan and/or pecorino cheese together with spaghetti.  We've swapped the spaghetti for this quick cooking gnocchi, and we're using local bacon.   Be sure to use that valuable cooking liquid to create a creamy sauce.  


4 slices bacon, diced
3 tbsp. olive oil 
2 egg yolks
1/2 cup grated Grana Padano Cheese 
Plenty of freshly ground black pepper 
1-350g package of Olivieri Fresh Potato Gnocchi 
Kosher salt, as needed 

  1. Bring a medium-sized pot of water up to the boil, about 5 cups.  
  2. Meanwhile, fry bacon with olive oil over medium heat, just until crisp.  Keep on very low heat.   
  3. In a heat-proof bowl, whisk egg yolks until combined, then whisk in about 1/3 cup of the parmesan cheese.  Season with a good pinch of salt and freshly ground black pepper.  
  4. Season water with salt, until pleasantly salty (about 2 tbsp.).   Add in gnocchi, give a stir, and return to the boil.   Cook gnocchi for 2-3 minutes only, checking for doneness once they float.  
  5. Before draining, SLOWLY whisk about 1/2 cup of gnocchi cooking liquid into the egg/cheese mixture. 
  6. Drain gnocchi or use a spider to add gnocchi to the bacon pan.   
  7. Scrape gnocchi-bacon mixture into the egg/cheese mixture, stirring well to create a sauce.  
  8. Divide amongst two warm bowls and serve with more black pepper and remaining parmesan cheese.  

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