Gnocchi Cacio e Pepe
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
Equipment
- Large Saucepan
Ingredients
- 8 ounces gnocchi save cooking water
- 2 tablespoons butter unsalted
- 1 cup parmesan cheese plus extra for garnish
- 1 teaspoon Black Pepper
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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