Gnocchi Cacio E Pepe Recipe
Dishes such as our gnocchi cacio e pepe or classic carbonara must be enjoyed right away, otherwise the quality of the dish diminishes.
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Ingredients
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Pasta Ingredients
Sauce Ingredients
Method
Cooking Gnocchi
- 1
Boil Water
Fill a large pot with water and add 1 tablespoon of salt. Bring it to a rolling boil over high heat.
- 2
Cook Gnocchi
Once the water is boiling, add the potato gnocchi. Cook until they float to the surface, which should take about 2-3 minutes. Once they float, let them cook for an additional minute.
- 3
Drain Gnocchi
Using a slotted spoon, carefully remove the gnocchi from the pot and transfer them to a colander to drain.
Making the Sauce
- 4
Prepare the Sauce Base
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the freshly cracked black pepper and toast for about 30 seconds until fragrant.
- 5
Combine Gnocchi with Sauce
Add the drained gnocchi to the skillet with the toasted pepper. Quickly toss to coat the gnocchi in the oil and pepper.
- 6
Add Cheese and Pasta Water
Gradually add the grated Pecorino Romano cheese and 200 ml of pasta water, stirring constantly. The heat will help the cheese melt and create a creamy sauce. If needed, add more pasta water to adjust the sauce's consistency.
- 7
Serve Immediately
Once the gnocchi is well-coated in the sauce, remove from heat. Serve immediately for the best quality, garnished with additional Pecorino Romano and black pepper to taste.