Ingredients serves 2–3

  • 500 g potato gnocchi (store-bought or homemade)
  • 150 g bacon (cut into strips)
  • 200 ml heavy cream
  • 100 g Graviera cheese (grated or shaved)
  • 1 egg yolk (optional, for a richer, more authentic carbonara feel)
  • 2 tbsp butter or a splash of olive oil
  • Freshly ground black pepper
  • A pinch of nutmeg (optional)
  • Finely chopped chives or parsley for garnish

 

Instructions

Cook the gnocchi:

  • Bring a pot of salted water to a boil.
  • Add the gnocchi and cook until they float to the surface (about 2–3 minutes).
  • Drain and set aside.

 

Make the sauce:

  • In a large skillet, sauté the bacon in the butter until crispy.
  • Add the cream and reduce the heat.
  • Stir in the Graviera cheese until melted and smooth.
  • If using, whisk in the egg yolk off the heat for a silkier texture.
  • Season with freshly ground pepper and a pinch of nutmeg if desired.

 

Combine:

  • Add the cooked gnocchi to the sauce and gently toss to coat evenly.

 

Serve:

  • Garnish with extra Graviera shavings and chopped chives or parsley.
  • Serve hot and enjoy!