More than just a clever name and a pretty face, this dish is built for comfort from the ground up. Gnocchi are like little pillows of potato dumplings, and we toss them in a creamy carbonara sauce with bacon, peas, and Parmesan cheese. But we can't stop, won't stop there, because we add a delicious twist with smoked almonds for a truly unique flavor experience.
Mince parsley, both stems and leaves. Mince garlic. Coarsely chop smoked almonds. Rinse peas under warm water if still frozen. On a separate cutting board, slice bacon across its length into ⅓" wide pieces.
Cook the Gnocchi
Once water is boiling, add gnocchi to pot and cook 2-3 minutes until gnocchi begin to float. Drain in colander and rinse under cold water to stop cooking process. Place back in pot and toss with 2 tsp. olive oil to prevent from sticking together. Set aside.
Make the Sauce
Line a plate with a paper towel. Place a medium pan over medium heat. Add diced bacon and cook 8-10 minutes, or until bacon is crispy. Transfer cooked bacon to towel-lined plate and pour off all but 2 tsp. of bacon drippings from pan. Add garlic to pan and cook 30 seconds. Add evaporated milk and bring to a boil. Once boiling, cook 2 minutes, while stirring until slightly thickened. Add peas and half the Parmesan and cook 1 minute, or until sauce is slightly thickened. Remove from heat and swirl in butter. Season with ¼ tsp. salt and a pinch of pepper.
Toss the Pasta
Add gnocchi to pan containing sauce and toss until gnocchi is completely coated.
Plate the Dish
Place tossed pasta in plate or bowl. Garnish with parsley, bacon, remaining shaved Parmesan, and almonds.