Gnocchi Cacio e Pepe Recipe
House-made ricotta gnocchi in a Cacio e Pepe sauce, garnished with freshly grated Grana Padano & cracked black pepper (V)
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Ingredients
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Gnocchi
Cacio e Pepe Sauce
Garnish
Method
Gnocchi Preparation
Make the Gnocchi Dough
In a large mixing bowl, combine the ricotta cheese, all-purpose flour, egg, and salt. Mix until a soft dough forms. Be careful not to overwork the dough.
Shape the Gnocchi
Lightly flour a clean surface. Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi. Use a fork to create ridges on each piece, if desired.
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
Cacio e Pepe Sauce Preparation
Prepare the Sauce
In a large skillet over low heat, combine the cooked gnocchi with the pasta water, Pecorino Romano cheese, and black pepper. Stir gently until the cheese melts and forms a creamy sauce. Adjust seasoning with salt to taste.
Plating
Serve and Garnish
Plate the gnocchi and generously sprinkle with Grana Padano cheese and additional cracked black pepper. Serve immediately.
