Cacio e pepe gnocchi. Need a scrumptious meal in minutes? Rich, comforting and delicious, this easy dinner featuring gnocchi is made with simple ingredients including store bought potato gnocchi, pecorino, and black peppercorns. The signature silky pepper sauce of this dish makes it utterly delicious.
Why I Love This Delicious Gnocchi
Cheese and pepper, and in this case, pecorino and black pepper. The combo that creates a minimalist yet silky pasta sauce to coat gnocchi. The classic sauce is match made in heaven with spaghetti, and this version with gnocchi is refreshing and comforting perfect for everyday dinners and special occasions.
The recipe starts with your favorite gnocchi: homemade, store bought, ricotta, potato, nothing complicated. It has straightforward cooking written all over it. Just simple simmer until cooked. Then comes the sauce that shifts the flavor entirely. Black peppercorns hit the pan for a quick stir fry, and crush them in a mortar and pestle to release the flavors. Simmer peppercorns with pasta water and cheese sauce, and the result? Beautiful silky emulsified sauce to pair with gnocchi.
Key Ingredients In Cacio E Pepe Gnocchi
- Gnocchi - Homemade or store bought potato or ricotta gnocchi.
- Cheese - Pecorino romano.
- Black pepper - The classic addition.
How To Make Cacio E Pepe Gnocchi
Cook gnocchi - Fill a large pot with water, season it, and bring to a boil. Toss in gnocchi. Just 1-2 minutes, they will start to flat when they are done.
Make the sauce - Throw in a spoonful of black peppercorns into a hot pan, toast them, and crush them, and add them back to the pan. Add a ladle of gnocchi water to the pan. Add a handful of grated cheese. Let it emulsify to create silky sauce.Toss gnocchi in the glossy sauce. More pepper? More cheese? A little extra pasta water? Simply taste and adjust your way.
Cacio E Pepe Gnocchi
Ingredients
- 500 g gnocchi, homemade or store bought
- 1 tablespoon black peppercorns
- 1 cup grated pecorino romano
- Salt to taste
- Parsley, to garnish (optional)
Instructions
- Bring a large pot of salted water to boil. Add gnocchi.
- Cook for about 2-4 minutes or until they float to the top of the pot.
- Reserve ¾ cup water. Drain.
- Meanwhile place a large pan over medium heat. Add black peppercorns. Stir and toast lightly until aromatic.
- Transfer to a mortar and pestle. Grind to a powder.
- Add powdered black pepper back to the pan. Add ½ cup pasta water.
- Stir to combine. Bring to a boil.
- Add cooked gnocchi. Stir.
- Combine together pecorino and ¼ cup pasta water in a small bowl. Add cheese mixture to gnocchi.
- Let the mixture emulsify and turn thick and silky.
- Remove from heat. Garnish with chopped parsley if you like.
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Nutrition
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Amy says
Love this - 5 stars!!
Diva says
I used fresh gnocchi to make this, so easy, simple & delicious.
Sina says
Cat Kat says
My new favorite recipe, I served it with simple chicken bake.