Potato Gnocchi Carbonara

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  • 3 oz. speck
  • 1/8 oz. oregano
  • 3 eggs (2 for sauce, 1 for gnocchi)
  • 4 oz. grated parmigiano (3 oz. for sauce, 1 oz. for garnish)
  • 1 cups durum flour
  • 1 1/2 pounds russet potatoes
  • 4 oz. all-purpose flour
  • 1 oz. extra virgin olive oil
  • 2 oz. butter


  • 6 qt. pot
  • large sauté pan
  • chef’s knife or dough cutter
  • large metal cooking spoon or large metal spatula
  • pasta strainer or basket
  • metal tongs or cooking spoon
  • ricer or grater
  • aluminum foil
  • paring knife (optional)
  • fork
  • small bowl


  • Preheat oven to 400 degrees. Wrap potatoes in foil and bake in oven until cooked through and tender (40 minutes). Let cool slightly.
  • Peel potatoes using a paring knife or a towel. Lightly dust work surface with all purpose flour. Pass peeled potatoes through a ricer or grate onto work surface.
  • In a small bowl, beat 1 egg with a fork and season egg with a pinch of salt. Make a well in the center of the potatoes. Sprinkle 2 cups of durum flour onto the potatoes. Pour egg into well and use fork to stir the egg into the flour and potatoes. Once egg is mixed in bring dough together by kneading gently until dough ball is formed (3-4 minutes). Do not knead longer than 4 minutes.
  • Using chef’s knife or dough cutter, cut dough into dough even pieces. Form each piece of dough into a 1-inch diameter rope. Cut rope into ½ inch long pieces. Use a fork to mark gnocchi or use the back of the fork to roll gnocchi.
  • Crack the two eggs into bowl and lightly whisk back and forth until yolks are broken and evenly mixed with the egg whites.
  • Whisk the (3 oz.) of grated parmigiano cheese into eggs (reserve 1 oz. parmigiano for garnishing pasta.)
  • Stack slices of speck. Slice into ¼ inch strips.
  • Remove oregano from stem. Rough chop.
  • Fill 6 qt. pot 2/3 of the way with water.
  • Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.)
  • Add 2 tablespoons Kosher salt to boiling water. Water should be salty like the sea.


  • Heat 2 oz. extra virgin olive oil in large sauté pan over medium heat. Add the thinly sliced speck and cook over medium heat stirring often until crispy (2-4 minutes). Once crispy turn off heat. Add 2 oz. cold butter and stir until melted.
  • Place gnocchi into heavily salted boiling water. Cook gnocchi until they float (2-3 minutes).
  • While waiting on the gnocchi to cook through slowly pour in the egg/parmigiano mixture while stirring vigorously with tongs or large metal serving spoon making sure to cook egg mixture with the warm speck but not to scramble eggs. When the gnocchi have finished cooking strain (reserve 2-4 oz. pasta water for sauce) and add to sauté pan. Stir to coat gnocchi with sauce. (You will need two people for this step. One to stir the pasta and one to pour the egg mixture into pan. Also add 2-4 oz. of pasta water at the end to get correct sauce consistency.)
  • Add1/2 of the oregano to the sauce and stir.
  • Add salt and pepper to taste.
  • Garnish with parmigiano and oregano.
  • Enjoy your pasta!