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A close-up of The Best Cacio E Pepe Gnocchi coated in creamy cheese sauce, black pepper, and parsley in a white bowl.

Cacio E Pepe Gnocchi

  • Author: freddyrecipes.com
  • Total Time: 15 min
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

A simple recipe for creamy Cacio e Pepe sauce served over potato gnocchi.

Ingredients

Scale
  • 1 pound potato gnocchi
  • 4 ounces Pecorino Romano cheese, finely grated
  • 2 teaspoons black peppercorns, freshly cracked
  • 2 tablespoons unsalted butter
  • Salt to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float. Reserve about 1 cup of the starchy cooking water before draining the gnocchi.
  2. While the gnocchi cooks, toast the cracked black pepper in a dry, large skillet over medium heat for about 1 minute until fragrant.
  3. Add the butter to the skillet with the pepper and let it melt. Remove the skillet from the heat.
  4. In a separate bowl, mix the grated Pecorino Romano cheese with about 1/2 cup of the reserved hot cooking water, stirring quickly to form a thick paste. Do not let the cheese clump.
  5. Drain the cooked gnocchi and immediately add them to the skillet with the pepper and butter.
  6. Return the skillet to low heat. Gradually add small amounts of the reserved cooking water while tossing the gnocchi constantly.
  7. Slowly incorporate the cheese paste into the gnocchi, tossing continuously off the heat or on very low heat to emulsify the sauce. Add more cooking water if needed until a smooth, creamy sauce coats the gnocchi. Do not overheat, or the cheese will separate.
  8. Taste and add salt if necessary, keeping in mind the cheese is salty. Serve immediately.

Notes

  • Use high-quality Pecorino Romano cheese for the best flavor.
  • Grating the cheese finely helps it melt smoothly into the sauce.
  • Keep the heat low when adding the cheese to prevent clumping.
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 3
  • Sodium: 950
  • Fat: 30
  • Saturated Fat: 18
  • Unsaturated Fat: 12
  • Trans Fat: 0.5
  • Carbohydrates: 75
  • Fiber: 4
  • Protein: 25
  • Cholesterol: 80

Keywords: Cacio e Pepe, Gnocchi, Italian pasta, Cheese sauce, Quick dinner

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Find it online: https://freddyrecipes.com/the-best-cacio-e-pepe-gnocchi/