Cacio E Pepe Gnocchi Recipe

Inspired by Rosanna's

Time1h

Serves4

Make Cacio E Pepe Gnocchi Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Potatoes
Boil the russet potatoes in salted water until fork-tender. Drain and let them cool slightly before peeling.
2
Make Gnocchi Dough
Mash the peeled potatoes in a bowl. Add flour, egg yolk, and salt. Mix until a dough forms, being careful not to overwork it.
3
Shape the Gnocchi
Divide the dough into four portions. Roll each portion into a long rope about 1/2 inch thick. Cut into 1-inch pieces and use a fork to create ridges if desired.
4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5
Prepare Cacio e Pepe Sauce
In a large skillet, melt 2 tablespoons of butter over medium heat. Add freshly cracked black pepper and toast for 1-2 minutes.
6
Combine Gnocchi and Sauce
Add the cooked gnocchi to the skillet, tossing them in the butter and pepper. Gradually add grated Pecorino Romano cheese, stirring until creamy. Adjust seasoning with salt, if necessary.
7
Serve
Serve immediately, garnished with extra cheese and black pepper to taste.