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Gnocchi Carbonara with Beef Parmesan

Creamy gnocchi carbonara with ground beef and Parmesan cheese in a skillet
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A rich and creamy Italian-inspired dish featuring soft potato gnocchi, savory ground beef, and a velvety egg and Parmesan sauce. No heavy cream needed and ready in just 30 minutes.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 8 ounces ground beef (80/20 recommended)
  • 4 large eggs, room temperature
  • 1 cup grated Parmesan cheese, plus more for serving (freshly grated recommended)
  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil (if using lean ground beef)
  • 2 tablespoons fresh parsley, chopped for garnish
  • 1 cup reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions, about 2 to 3 minutes until they float. Reserve 1 cup of pasta water before draining. Drain and set aside.
  2. Heat a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 7 to 9 minutes. Season lightly with salt and pepper. Remove with a slotted spoon and set aside, leaving 2 tablespoons of drippings in the skillet. Add olive oil if the pan looks dry.
  3. Add minced garlic to the skillet and cook for 1 minute over medium heat until fragrant. Watch closely to avoid burning.
  4. In a mixing bowl, whisk together the eggs, grated Parmesan, black pepper, and salt until smooth and well combined.
  5. Reduce heat to low. Add the drained gnocchi to the skillet and toss to coat in the garlic and beef drippings, about 1 minute.
  6. Remove the skillet completely from the heat. Slowly pour the egg and cheese mixture over the gnocchi while stirring constantly. The residual heat cooks the eggs into a creamy sauce without scrambling.
  7. Add reserved pasta water about 1/4 cup at a time, stirring after each addition until the sauce is silky and reaches your desired consistency.
  8. Stir in the cooked ground beef. Taste and adjust salt and pepper as needed.
  9. Serve immediately topped with extra Parmesan cheese and fresh parsley.

Notes

  • Always remove the skillet fully from the heat before adding the egg mixture to prevent scrambling. This is the most important step.
  • Use freshly grated Parmesan for the smoothest sauce. Pre-shredded cheese does not melt as well.
  • Room temperature eggs blend more smoothly into the sauce.
  • 80/20 ground beef is recommended for the richest flavor. If using a leaner blend, add a drizzle of olive oil to the skillet.
  • Freezing is not recommended as the egg-based sauce does not hold up after thawing.

Nutrition

Find it online: https://www.benefitiany.com/gnocchi-carbonara-with-beef-parmesan/