Gnocchi with Pecorino and Pepper and Broccoli is a simple first course yet incredibly rich in flavor. Inspired by the famous Roman cacio e pepe, these gnocchi offer a creamy and enveloping variation where pasta is replaced by potato gnocchi and enriched with a winter vegetable like broccoli.
The result? A creamy, intense dish with the bold character of Pecorino Romano and the freshness of broccoli, adding color and a balanced vegetable note.
Perfect for a quick yet satisfying lunch, they are prepared with only four ingredients and without cream: the creaminess comes from the perfect emulsion between pecorino and cooking water.
Also discover:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for preparing Gnocchi with Pecorino and Pepper and Broccoli
- 1 lb potato gnocchi
- 1 lb broccoli
- 5.3 oz Pecorino Romano
- black peppercorns
Tools for preparing Gnocchi with Pecorino and Pepper and Broccoli
- Pot
- Pan
- Grater
- Ladle
- Skimmer
How to prepare Gnocchi with Pecorino and Pepper and Broccoli
Clean the broccoli, remove the hard parts of the stem, and divide them into florets.
Bring a large pot of salted water to a boil and cook the broccoli until tender (about 8-10 minutes).
Drain them, but reserve the cooking water: it will be used both to cook the gnocchi and to create the pecorino cream.
In the same water, cook the gnocchi: when they float to the surface, they are ready.Meanwhile, crush the black peppercorns and toast them in a preheated pan for a few seconds. Deglaze with a small ladle of broccoli cooking water.
In a bowl, pour the grated pecorino and add a little hot cooking water at a time, mixing with a fork until you obtain a smooth, lump-free cream.
Drain the gnocchi directly into the pan with the pepper, add the broccoli, and mix gently.
Add the pecorino cream off the heat, stirring quickly to create an enveloping and creamy sauce.
Serve the gnocchi with pecorino and pepper and broccoli immediately, with a fresh grind of black pepper.
Storage
Gnocchi with pecorino and pepper and broccoli is best consumed immediately.
It can be stored in the refrigerator for up to 1 day in an airtight container, but the creaminess will tend to decrease.
To reheat, warm them in a pan with a tablespoon of hot water to restore the sauce’s softness.
Tips for a perfect cacio e pepe
Add the pecorino cream off the heat to prevent the cheese from separating.
Always use hot but not boiling cooking water to blend the pecorino.
Don’t overdo the salt: pecorino is already very salty.
If you want a smoother texture, blend half of the broccoli before adding them to the gnocchi.
Variations
With crispy bacon: for a more flavorful version.
With chopped walnuts: for a crunchy note.
With cauliflower instead of broccoli: perfect in the winter months.
Spicy version: add a pinch of chili pepper.
FAQ (Questions and Answers)
Can I use a different cheese instead of pecorino?
Yes, but the result will be less pronounced. Parmesan is a milder alternative.
Can I use homemade fresh gnocchi?
Certainly, the result will be even softer and more flavorful.
Can it be prepared in advance?
Better not: cacio e pepe is best when freshly made.
