Silky and rich, this gnocchi carbonara with pancetta, broccoli and Culinary Collection Italian Herb delivers a comforting meal that’s sure to please the whole family.
Recipe tags: italian-herb base, moderate difficulty, main, pork, skillet
| Quantity | Ingredient |
|---|---|
| 12 oz | store-bought gnocchi |
| 1 head | broccoli, cut into small florets |
| 3 | eggs |
| ¾ cup | grated Parmesan cheese, divided |
| 1 tsp | olive oil |
| ½ cup | diced pancetta |
| 2 | Better Than Bouillon® Italian Herb Base |
| ½ tsp | black pepper |
In medium bowl, whisk together eggs and 1/2 cup Parmesan; set aside.
Boil gnocchi according to package directions, adding broccoli in the last 3 minutes of cooking. Reserve 1/2 cup cooking liquid; drain gnocchi and broccoli.
Meanwhile, in large skillet set over medium heat, heat oil. Cook pancetta, stirring occasionally, for 4 to 5 minutes or until fat renders and pancetta is starting to brown. Stir in Culinary Collection Italian Herb and cook, stirring occasionally, for 1 to 2 minutes or until pancetta is golden brown and crispy around edges.
Reduce heat to low. Add hot cooked gnocchi and broccoli to skillet and toss to combine. While stirring, add reserved cooking liquid to eggs mixture.
Remove skillet from heat. Pour eggs mixture over gnocchi; toss to combine.
Return skillet to medium heat. Stir gnocchi mixture for 1 minute or until sauce starts to thicken and consistency is silky. Garnish with remaining Parmesan and black pepper.
Tips: Substitute broccoli with rapini or broccolini if desired.
Substitute pancetta with bacon if preferred.