Sheet Pan Gnocchi Carbonara
This version of carbonara avoids stovetop egg cooking by letting the heat from the roasted gnocchi create a glossy sauce in the bowl. Roasting changes the texture of the dumplings, giving them crisp edges with soft centers that hold up well against the egg and cheese mixture.
Servings: 4 people
Equipment
- Large rimmed baking sheet
- large mixing bowl
- whisk
- Tongs or rubber spatula
- Measuring cups & spoons
- Chef’s knife
- Cutting board
- box grater
- Liquid measuring cup
Ingredients
- 2 lbs shelf-stable potato gnocchi
- 8 oz pancetta or thick-cut bacon diced
- 2 tablespoons olive oil
- 4 large egg yolks
- 2 large whole eggs
- 1 cup finely grated Pecorino Romano plus more for serving
- 1 cup finely grated Parmesan cheese
- 1 tablespoon freshly cracked black pepper
- ¼ cup hot water
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Add the gnocchi and diced pancetta to the baking sheet. Drizzle with the olive oil and toss until evenly coated. Spread into a single layer. Roast for 20 to 25 minutes, stirring once halfway through, until the gnocchi turns deep golden brown and the pancetta crisps.2 lbs shelf-stable potato gnocchi, 8 oz pancetta or thick-cut bacon, 2 tablespoons olive oil
- While the gnocchi roasts, whisk the egg yolks, whole eggs, Pecorino Romano, Parmesan, and black pepper in a large mixing bowl. Make sure the bowl is large enough to hold everything later.4 large egg yolks, 2 large whole eggs, 1 cup finely grated Pecorino Romano, 1 cup finely grated Parmesan cheese, 1 tablespoon freshly cracked black pepper
- Remove the baking sheet from the oven and immediately transfer the hot gnocchi and pancetta into the bowl with the egg mixture. Scrape in all of the rendered fat from the pan.
- Toss quickly using tongs or a rubber spatula. The heat and fat will cook the eggs and melt the cheese, forming a creamy sauce.
- Add the hot water one tablespoon at a time while tossing until the sauce coats the gnocchi evenly and looks glossy.¼ cup hot water
- Plate right away and top with extra Pecorino Romano and black pepper.
Notes
Storage Tips:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat portions slowly in a skillet over low heat with a splash of water. Microwaving can cause the egg sauce to scramble.
Nutrition
Serving: 2cups | Calories: 961kcal | Carbohydrates: 87g | Protein: 37g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 361mg | Sodium: 1923mg | Potassium: 250mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 728IU | Calcium: 578mg | Iron: 10mg