World of Gnocchi

· recipe ·

Gnocchi Cacio e Pepe

Cacio e pepe depends on temperature rather than cream. Pecorino melts into warm starchy water, but direct high heat can tighten its proteins into clumps, so the final emulsion comes together away from the burner.

Gnocchi Cacio e Pepe

Time and servings

Prep
50 min
Cook
60 min
Total
110 min
Servings
4

Nutrition per serving

Calories
about 380
Protein
17 g
Fat
9 g
Carbs
57 g
  1. Choose boiling or baking

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. Rice the potatoes

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  3. Mix the dough

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Prepare the cheese and pepper

    Prepare the cheese and pepper

    Finely grate the Pecorino Romano. Coarsely crush the peppercorns so they keep some texture.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil after the gnocchi are shaped. Add 1 1/2 tsp9 g of the salt to the water.

  8. Toast the pepper

    Toast the pepper

    While the water heats, toast the crushed pepper in a dry skillet over medium heat just until fragrant, about 1 minute. Take the skillet off the heat.

  9. Cook the gnocchi

    Cook the gnocchi

    Lower the gnocchi into the gently boiling water. As they rise, scoop a mug of the starchy water into a bowl and let it cool briefly. Lift the floating gnocchi into the skillet with the pepper.

  10. Gnocchi Cacio e Pepe

    Make the cheese emulsion

    Let the reserved water cool until warm rather than steaming hot. Stir it into the Pecorino a spoonful at a time to make a thick cream. Fold this into the gnocchi away from the burner, adding more warm water as needed until the sauce coats the ridges. Serve immediately.

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