Coated in a velvety egg yolk, pancetta, and Parmigiano Reggiano sauce made in the style of Italian carbonara, this pesto gnocchi is both endlessly comforting and skillfully composed enough to lend itself to any scenario; a sultry dinner for two or a meal for one lit only by the glow of your TV screen. Whether you opt for homemade or store-bought gnocchi and pesto, each element serves an important purpose in creating a savory, herbacious, creamy dish that's worth making again and again.

Directions

1. In a medium bowl, combine the egg yolks, Parmigiano Reggiano cheese, black pepper, and 2 tablespoons of basil pesto. Whisk the egg mixture into a thick paste, then set aside.
2. Add the pancetta into a large nonstick sauté pan and cook over medium heat, about 4-5 minutes, until the pancetta turns golden brown and crisp. Use a slotted utensil to transfer the crispy pancetta onto a paper towel lined plate, being sure to leave the stove on and any remaining fat in the pan.
3. While the pancetta is cooking, prepare the gnocchi by bringing a pot of salted water to a boil over high heat. Once the pot of water comes to a boil, reduce the heat to medium and add in the gnocchi. Cook the gnocchi until slightly tender, or just until all of the gnocchi float to the surface. Use a strainer or slotted spoon to remove the gnocchi from the water and set aside, reserving the pasta water.
4. Add the drained gnocchi into the sauté pan with the remaining pancetta fat. Lightly toss the gnocchi together in the pan, stirring often, about 1-2 minutes on each side. Once your gnocchi are golden brown and crispy, reduce the heat to the lowest setting.
5. Add 2 tablespoons of the reserved pasta water into the bowl with the egg mixture and whisk together until smooth. Pour the mixture into the sauté pan with the gnocchi and toss together to fully coat. Stir in the remaining 1 tablespoon of basil pesto and mix until combined. Add 2-3 tablespoons more of the pasta water into the pan until the sauce is creamy and slick with a glossy color.
6. Serve immediately by spooning the gnocchi pesto carbonara into 2 individual bowls. Top each bowl with the crispy pancetta, a sprinkling of cheese, and more freshly ground black pepper (if desired). Enjoy!

Farm Team Tips

Using room temperature egg yolks is important for this pasta recipe, which relies on the leftover hot gnocchi water to "cook" the egg and cheese mixture into a creamy, luscious sauce.

No pancetta? No problem! This pasta dish can also be made with guanciale, pork belly, or thick-cut bacon.