Gnocchi Carbonara

17.5 oz. pkg. gnocchi

6 bacon strips, cooked & chopped, or I use real bacon bits. 1/2 c. = 3 slices bacon, chopped

2 eggs

2 egg yolks

2/3 c. grated romano or Parmesan cheese

black pepper, to taste

1 T. fresh parsley, minced (optional)

Cook gnocchi as directed on pkg. Do not overcook! Reserve 1 c. gnocchi water, then drain the rest. In a small bowl, whisk eggs and egg yolks. Slowly add 2 T. warm gnocchi water to the eggs. Heat a large skillet over low heat. Add eggs, gnocchi, and bacon. Toss to coat. Add more water if needed to reach desired consistency. Add in grated cheese and pepper to taste. Stir. Toss with fesh parsley, if desired, and serve with Caesar salad, fresh fruit, & bread. 

1st picture: gnocchi package--so you'll know what to look for. 2nd picture: gnocchi, eggs, and bacon. 3rd picture: cheese added to gnocchi mixture and ready to serve.