Description
With its velvety sauce and bits of salty bacon, this Gnocchi Carbonara makes for a spectacular dinner!
Ingredients
Scale
- 1 Tbsp. olive oil
- ½ lb. thick sliced bacon or pancetta, chopped into small cubes
- 4 – 5 medium garlic cloves, chopped
- ½ tsp. red pepper flakes
- 1 cup light cream
- 2 Tbsp butter
- 2 or more large eggs
- Kosher salt and freshly ground black pepper
- 1 pound package shelf-stable potato gnocchi, or CCB’s homemade gnocchi
- ½ cup Romano cheese, grated
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a skillet.
- Brown the bacon until crispy and add the chopped garlic at the end for about a minute.
- Add red pepper flakes and stir.
- Add the cream and heat to a boil.
- Meanwhile, in a skillet over medium-high heat, melt 2 Tbsp. butter.
- Crack eggs into skillet and season with salt and pepper.
- Cover pan and cook until eggs are crispy and yolk is still soft. Set aside.
- Cook gnocchi according to package directions, about 3 minutes; drain.
- Pour sauce over cooked gnocchi.
- Toss together in a bowl.
- Serve and top with crispy fried egg, plenty of grated Romano cheese and chopped parsley.