Gnocchi Cacio e Pepe are a quick first course, easy to cook and rich in flavor, not to mention very creamy. Traditionally, it is the cacio e pepe spaghetti that is prepared as Roman tradition dictates, but believe me, the gnocchi have their own reason.
A dish within everyone’s reach that you can prepare at the last minute with fresh gnocchi ready to buy from your trusted pasta shop, or made by you in advance and left in the freezer (for a long time) or the day before by keeping them in the refrigerator covered with a cloth.
Discover more delicious gnocchi recipes below and then, as always, let’s go right under the photo to find out how to prepare Gnocchi Cacio e Pepe!
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Gnocchi Cacio e Pepe
- 1.75 lbs potato gnocchi
- 2 tbsps black peppercorns
- 6.35 oz Pecorino Romano (grated)
- 2 pinches salt
Preparation of Gnocchi Cacio e Pepe
In a mortar or with a meat tenderizer on a cutting board, crush the black pepper into powder and then toast it in a small pan for a few moments.
You can (optionally) add 1 tablespoon of hot water to release the aroma more quickly.
In a large pan or bowl, grate the Pecorino, add the freshly toasted black pepper, and set aside.
Cook the gnocchi in plenty of lightly salted water until they float.
Before the gnocchi cooking water comes to a boil, take a few ladles (you will need it to mix the cacio e pepe).
Add a little warm water (not boiling) to the bowl with the Pecorino and stir everything with a spatula until it melts into a creamy sauce.
As soon as the gnocchi float, drain them with a slotted spoon into the bowl with the cream and mix them with the reserved warm water.
Serve immediately while hot, sprinkled with more freshly ground black pepper.
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