Description
A cozy yet gourmet dish featuring pillowy gnocchi, crispy bacon, and a creamy eggy Parmesan sauce.
Ingredients
- 1 pound potato gnocchi
- 2 tablespoons bacon grease, reserved from cooking the bacon
- 6 ounces bacon, chopped
- 3 large eggs
- 2 large egg yolks
- 1 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- Salt to taste
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Instructions
- 1. Bring a large pot of salted water to a boil.
- 2. Cook the chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes.
- 3. Remove the bacon, reserving 2 tablespoons of the bacon grease in the skillet.
- 4. Add the gnocchi to the boiling water and cook until they float, about 2-3 minutes.
- 5. Reserve 1 cup of the pasta cooking water, then drain the gnocchi.
- 6. In a medium bowl, whisk together the eggs, egg yolks, Parmesan cheese, black pepper, and parsley.
- 7. Add the cooked gnocchi to the skillet with the reserved bacon grease and toss to coat.
- 8. Pour the egg mixture over the gnocchi and toss vigorously to coat, adding reserved pasta water as needed.
- 9. Toss in the crispy bacon and serve immediately, garnished with additional Parmesan and black pepper if desired.