Go Back
–+ servings
gnocchi and chicken in a creamy sauce in a blue pan.
Print Recipe
No ratings yet

Gnocchi Carbonara

This one-pan Gnocchi Carbonara with juicy chunks of chicken breast and a creamy, Parmesan sauce (made without cream!) is a quick, satisfying meal ready in 20 minutes. Perfect for easy weeknight dinners!
Prep Time5 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Gluten Free
Skill Level: Beginner
Servings: 4 servings
Author: Rena Awada

Ingredients

  • 1 tablespoon olive oil
  • 1 pound chicken breast cut into bite-sized pieces
  • ½ teaspoon garlic powder
  • Kosher salt and pepper to taste
  • 1 ½ cup chicken broth/stock have some extra stock on hand, about ¼ to ⅓ cup
  • 16 ounces fresh gnocchi from the fridge section
  • 2 large eggs room temperature
  • ¾ cup finely grated Parmesan cheese

Instructions

  • Heat the 1 tablespoon olive oil in a deep pan over medium-high heat. Add the 1 pound chicken breast (diced) in a single layer and season with Kosher salt and pepper and ½ teaspoon garlic powder. Cook until cooked through and golden.
  • Add the 1 ½ cup chicken broth/stock and deglaze the pan, stirring through the bottom. Add in the 16 ounces fresh gnocchi and cook for 3-4 minutes until the gnocchi is mostly done, stirring frequently.
  • Reduce the heat to very low while cooking. The gnocchi will double the size, and absorb most of the liquid. If it seems too dry (like starting to catch the bottom of the pan), you can add an extra 1/4 to 1/3 cup broth.
  • In a small bowl, quickly whisk the 2 large eggs room temperature, ¾ cup finely grated Parmesan cheese, Kosher salt and pepper. Slowly pour over the gnocchi and, while continuously stirring, cook over very low heat until a creamy sauce is formed.
  • Immediately remove from heat. Sprinkle it with more Parmesan cheese and serve right away.

Notes

Storage & Reheating
  • Storage: Allow to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. Freezing is not recommended as this will make the gnocchi mushy.
  • Reheating: Add the gnocchi to a skillet with a splash of water and stir over a medium-low heat until piping hot throughout.
 

Nutrition

Calories: 460kcal | Carbohydrates: 42g | Protein: 39g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 180mg | Sodium: 1179mg | Potassium: 492mg | Fiber: 3g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 5mg