Recipes and Cooking Ramen Gnocchi Carbonara Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 20, 2015 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 45 mins Servings: 4 Yield: 5 cups Jump to Nutrition Facts Ingredients 3 3 ounce packages chicken-flavor ramen noodles, crushed 2 ¼ cup cold milk 5 tablespoon butter, softened 6 egg yolks Nonstick cooking spray 6 slices bacon, chopped 1 ¾ cup milk 3 tablespoon sour cream garlic-flavor dip or sour cream 1 tablespoon all-purpose flour ½ cup frozen peas, thawed ¼ cup grated Parmesan cheese Chopped fresh parsley (optional) Directions Bring a large pot of salted water to boiling. In a bowl combine 1 1/2 cups milk and one of the seasoning packets (discard remaining seasoning packets or reserve for another use). Microwave 2 minutes. Stir in crushed noodles; let stand 1 minute. Transfer noodle mixture, the remaining 3/4 cup cold milk, and 1 1/2 tablespoons of the butter to a food processor. Cover and process until smooth. Add egg yolks, one at a time, processing well between each addition. (This process could take 4 to 5 minutes.) Carefully transfer noodle dough to a large resealable plastic bag. Snip 1/2 inch from one corner of the plastic bag. Working in batches, carefully pipe dough in 1-inch pieces into the boiling water, using a small knife or thin spatula to cut the dough pieces off. Cook until gnocchi begin to float. Using a slotted spoon, transfer gnocchi to a tray. Pat dry. When cool enough to handle, toss gnocchi with cooking spray to keep them from sticking. In an extra-large nonstick skillet, cook bacon over medium heat until crisp. Drain bacon paper towels; reserve drippings in skillet. Stir 1 1/2 tablespoons of the butter into the drippings. Working in batches, add gnocchi and cook 2 to 3 minutes or until lightly browned, adding more butter if needed. Remove gnocchi from skillet. Add the 1 3/4 cups milk, the sour cream, remaining 2 tablespoons butter, and flour. Whisk until slightly thickened and bubbly. Add gnocchi, reserved bacon, and peas to skillet, stirring gently to combine. Sprinkle with Parmesan cheese and, if desired, parsley. Rate it Print Nutrition Facts (per serving) 914 Calories 63g Fat 57g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 914 % Daily Value * Total Fat 63g 81% Saturated Fat 29g 145% Cholesterol 381mg 127% Sodium 1243mg 54% Total Carbohydrate 57g 21% Total Sugars 15g Protein 30g Vitamin C 3.8mg 19% Calcium 395mg 30% Iron 3.7mg 21% Potassium 538mg 11% Fatty acids, total trans 1g Folate, total 64mcg Vitamin B-12 2.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.