Gnocchi Cacio e Pepe Recipe (Parmesan Pepper Pasta)

This gnocchi cacio e pepe recipe features soft pillowy gnocchi tossed in a bright and flavorful parmesan cheese sauce with pepper. A 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion.

The creamy sauce is made by sautéing butter, parmesan cheese, black pepper, and adding in some of the gnocchi cooking water to thicken the sauce without using cream. You can add in your favorite herbs to finish this dish – and top it off with extra parmesan cheese for a kick.

This delicious gnocchi cacio e pepe is a fantastic and easy dinner, ready in about 15 minutes. It’s loaded with flavor and turned out so good – definitely a new favorite way to enjoy gnocchi.  Cacio e pepe translates to cheese and pepper – which is a simple sauce to toss with light and fluffy gnocchi.

Gnocchi are one of my favorite pastas, I love every soft bite. The word gnocchi comes from the Italian word for “little knots” which are perfect descriptions of these little dumplings. I used a store-bought potato gnocchi, which you can find in any major grocery store, or you can make them from scratch.

This Gnocchi Cacio e Pepe Recipe Is:

• Bright
• Fresh
• Soft & Pillowy
• Comforting
• Satisfying
• Vegetarian

What’s In This Creamy Gnocchi with Cheese and Pepper Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Gnocchi – I love classic potato gnocchi with is super light, super tender, and so good in this sauce.  Make sure to save the cooking water too which will thicken the sauce.
• Parmesan Cheese – gives extra flavor and richness to this dish. Whether you use a sharp real cheese parmesan, or a vegan version, adding a little extra into the sauce (and for garnish) this sauce will highlight your Parmesan so make sure you use a good one.
• Butter – I like to use unsalted butter to reduce the amount of sodium in my cooking.
• Good Black Peppercorns: It’s amazing the flavor difference you can get with really good tellicherry black pepper.

How Do I Make Cacio e Pepe Gnocchi Recipe?

1. Cook gnocchi according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
2. In a pan, add the butter over low heat until melted. Using a slotted spoon, drain the gnocchi and add into the pan with the butter. Toss well to combine.
3. Pour 2/3 cup of the gnocchi cooking water into the pan. Add the parmesan cheese. Stir well, the sauce will thicken as it cooks.  If sauce is too thick, add an additional 2 tablespoons of the pasta cooking water at a time to thin out the sauce. 
4. Once sauce has reached the desired thickness, add in the black pepper.  Serve the gnocchi hot, topping with an extra sprinkle of parmesan cheese.

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Gnocchi Cacio e Pepe

Kelly Jensen

This gnocchi cacio e pepe recipe features soft pillowy gnocchi tossed in a bright and flavorful parmesan cheese sauce with pepper. A 20-minute dinner that is easy enough for a weeknight meal, but fancy enough to enjoy on a special occasion. The creamy sauce is made by sautéing butter, parmesan cheese, black pepper, and adding in some of the gnocchi cooking water to thicken the sauce without using cream

5 from 3 votes

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Prep Time 3 minutes mins

Cook Time 12 minutes mins

Total Time 15 minutes mins

Course Dinner, Pasta

Cuisine American, Italian

Servings 2 servings

Calories 406 kcal

Equipment

• Large Saucepan

Ingredients

  

1x2x3x

• 8 ounces gnocchi save cooking water
• 2 tablespoons butter unsalted
• 1 cup parmesan cheese plus extra for garnish
• 1 teaspoon Black Pepper

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Instructions

 

• Cook gnocchi according to package instructions. Once finished cooking, remove from heat and leave in the cooking water for a few minutes (save the water, as it will be used to thicken the sauce).
• In a pan, add the butter over low heat until melted. Using a slotted spoon, drain the gnocchi and add into the pan with the butter. Toss well to combine.
• Pour 2/3 cup of the gnocchi cooking water into the pan. Add the parmesan cheese. Stir well, the sauce will thicken as it cooks.  If sauce is too thick, add an additional 2 tablespoons of the pasta cooking water at a time to thin out the sauce.
• Once sauce has reached the desired thickness, add in the black pepper.  Serve the gnocchi hot, topping with an extra sprinkle of parmesan cheese.

Video

Nutrition

Calories: 406kcalCarbohydrates: 48gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 1275mgPotassium: 126mgFiber: 3gSugar: 1gVitamin A: 463IUCalcium: 486mgIron: 4mg

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