Gnocchi Cacio & Pepe Recipe
housemade potato dumplings -black pepper – butter emulsion – pecorino -black truffle shavings
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Ingredients
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Dumplings
Cacio e Pepe Sauce
Method
Making the Gnocchi
- 1
Prepare the Potatoes
Boil the russet potatoes in salted water until tender, about 20-25 minutes. Drain, peel, and allow to cool slightly.
- 2
Make the Dough
Pass the potatoes through a ricer or mash them until smooth. In a mixing bowl, combine the riced potatoes, flour, egg, and salt. Mix until a dough forms.
- 3
Shape the Gnocchi
Divide the dough into 4 pieces. Roll each piece into a long rope about ¾ inch thick. Cut into 1-inch pieces and shape with a fork to create ridges.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Drop the gnocchi in batches into the boiling water. When they float to the surface, cook for an additional 1-2 minutes. Remove with a slotted spoon.
Making the Sauce
- 5
Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add the freshly cracked black pepper and sauté for 1-2 minutes until fragrant.
- 6
- 7
Finish with Cheese
Remove from heat and stir in the grated Pecorino Romano cheese until melted and creamy. Adjust seasoning if necessary.
- 8
Serve
Plate the gnocchi and finish with black truffle shavings on top. Serve immediately.
