Cacio e Pepe Gnocchi

Why You’ll Love This Recipe

Cacio e Pepe Gnocchi takes the traditional Roman flavors and combines them with tender, pillowy gnocchi for an extra indulgent twist. The velvety sauce made with freshly grated Pecorino Romano and freshly cracked black pepper coats each gnocchi perfectly. This dish is easy to make, yet packed with so much flavor and texture, making it the ideal comfort food. Whether you’re a fan of gnocchi or love the simplicity of Cacio e Pepe, this version will surely become your new favorite.

Ingredients

For the gnocchi:

• 1 lb store-bought or homemade gnocchi (fresh or frozen)

For the Cacio e Pepe sauce:

• 1 1/2 cups finely grated Pecorino Romano cheese

• 1 teaspoon freshly cracked black pepper (adjust to taste)

• 1 tablespoon unsalted butter

• 1/2 cup reserved pasta water (more if needed)

• Salt, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Gnocchi:

1. Boil the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, or until the gnocchi float to the surface (about 2-3 minutes for fresh gnocchi). Use a slotted spoon to transfer the gnocchi to a colander and reserve about 1/2 cup of the cooking water before draining.

2. Set the gnocchi aside: Once drained, set the gnocchi aside while you make the sauce.

Prepare the Cacio e Pepe Sauce:

3. Toast the black pepper: In a large skillet, melt the butter over medium heat. Add the freshly cracked black pepper to the pan and toast for about 1 minute until fragrant. This brings out the pepper’s flavor and aroma.

4. Create the sauce: Add the reserved pasta water to the skillet with the black pepper. Stir the mixture, allowing it to simmer for a couple of minutes.

5. Add the cheese: Lower the heat to low and stir in the finely grated Pecorino Romano cheese. Continue stirring until the sauce becomes smooth and creamy. Add a pinch of salt to taste.

Combine the Gnocchi and Sauce:

6. Toss the gnocchi in the sauce: Add the cooked gnocchi to the skillet with the Cacio e Pepe sauce. Gently toss the gnocchi in the sauce until well coated, adding more reserved pasta water if needed to reach your desired sauce consistency.

7. Serve: Once the gnocchi is fully coated in the cheesy, peppery sauce, serve immediately. Optionally, garnish with extra Pecorino Romano and a sprinkle of freshly cracked black pepper.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Add Proteins: For extra flavor, consider adding grilled chicken, pancetta, or even shrimp to the dish.

• Creamy Version: Add a splash of heavy cream to the sauce for a creamier texture and a richer flavor.

• Herb Twist: Fresh basil or thyme can be added to the dish for a bit of greenery and freshness.

• Spicy Cacio e Pepe: Add a pinch of red pepper flakes along with the black pepper for a spicy kick.

Storage/Reheating

• Storage: Store any leftover Cacio e Pepe Gnocchi in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the gnocchi in a skillet over medium-low heat, adding a splash of water or cream to loosen the sauce. Stir gently until warmed through.

FAQs

1. Can I use a different type of cheese?

While Pecorino Romano is traditional for Cacio e Pepe, you can substitute it with Parmigiano-Reggiano for a milder, nuttier flavor. However, the distinct salty and tangy flavor of Pecorino is what makes this dish special.

2. Can I make the gnocchi from scratch?

Yes, homemade gnocchi can be used for this recipe. Homemade gnocchi adds an extra level of tenderness and flavor that complements the sauce perfectly.

3. Can I make this dish ahead of time?

It’s best to serve Cacio e Pepe Gnocchi immediately after making it since the sauce may thicken as it cools. However, you can make the sauce ahead of time and keep it in the fridge, then just reheat and toss it with freshly cooked gnocchi.

4. Can I make this dish without pasta water?

Pasta water is key to creating a smooth, creamy sauce, but if you don’t have any, you can use chicken or vegetable broth as a substitute. You can also use a small amount of heavy cream for extra richness.

5. Can I freeze Cacio e Pepe Gnocchi?

While the gnocchi itself can be frozen, the sauce is best enjoyed fresh. If you plan to freeze the gnocchi, do so before cooking it, and then cook it straight from frozen when ready to make the dish.

6. Can I add vegetables to this dish?

Yes! You can easily add sautéed mushrooms, spinach, or peas to the dish to give it some additional flavor and texture.

7. How do I get the gnocchi crispy?

For a crispy texture, you can sauté the cooked gnocchi in a little butter or olive oil in a skillet until golden brown before tossing it in the sauce.

8. Can I use store-bought gnocchi?

Yes, store-bought gnocchi works perfectly for this dish. You can find fresh, frozen, or shelf-stable gnocchi at most grocery stores.

9. How do I prevent the sauce from becoming too thick?

If the sauce becomes too thick, simply add a little more pasta water or milk to thin it out to your desired consistency.

10. Can I make this dish dairy-free?

To make this dish dairy-free, you can substitute the cheeses with vegan alternatives, such as cashew-based cheeses, and use dairy-free butter and milk.

Conclusion

Cacio e Pepe Gnocchi is a delightful and decadent twist on a classic Roman dish. With the richness of the cheese, the heat from the black pepper, and the soft, pillowy texture of the gnocchi, this dish is a comforting and luxurious meal. Whether you’re serving it for a weeknight dinner or a special occasion, it’s sure to become a favorite in your household. Simple ingredients come together for a complex and satisfying dish that’s packed with flavor and sure to please!