Cacio e Pepe Gnocchi Recipe

If you’re craving something creamy, comforting, and absolutely crave-worthy, this Cacio e Pepe Gnocchi will sweep you off your feet! Tender potato pillows are cloaked in a boldly peppery, cheesy sauce—think classic cacio e pepe, but with gnocchi for a playful twist that delights every time.

Ingredients You’ll Need

I absolutely adore that Cacio e Pepe Gnocchi is made with everyday ingredients, yet delivers irresistible flavor. Each component plays a starring role—teasing out creaminess, saltiness, and that signature peppery bite you’ll want to savor with every forkful.

• Gnocchi (17.5 oz package): These soft, pillowy dumplings become incredibly luxurious when bathed in the cacio e pepe sauce—store-bought for ease, or homemade if you’re feeling ambitious!
• Salted Butter (2 tbsps): Adds depth, richness, and helps create a dreamy base for the sauce.
• Black Pepper (2 tsps): Freshly cracked is a must—it’s the heart of cacio e pepe! Use plenty for an authentic, bold flavor.
• All-Purpose Flour (2 tbsps): This forms a quick roux, thickening the sauce while keeping it super smooth.
• Whole Milk (1 cup): Brings all the other ingredients together, making everything creamy and luscious.
• Pecorino or Parmesan Cheese (1/2 cup, freshly grated): Pecorino is traditional, but Parmesan works beautifully too—freshly grated cheese melts better and adds maximum flavor.
• Garlic (4 cloves, finely diced): Packs a subtle punch that balances the cheese and pepper.
• Reserved Gnocchi Water (1/4 cup): The starchy water helps the sauce cling and get even creamier—it’s magic!
• Salt: Essential for balancing flavors—taste before adding, since cheeses are salty.
• Prosciutto (4-5 slices, optional): Crispy, salty, and just a little fancy—adds depth and elegance on top of your gnocchi.
• Fresh Basil (optional): For a herbal pop of color and freshness right before serving.

Variations

This is one of those dazzling recipes that’s almost endlessly adaptable! Customize your Cacio e Pepe Gnocchi to suit your mood, dietary needs, or whatever you find in your fridge—there’s no wrong way to make it yours.

• Vegetarian Version: Skip the prosciutto and add roasted mushrooms for a savory, earthy twist that doesn’t compromise on flavor.
• Lighter & Lactose-Free: Swap whole milk for your favorite unsweetened non-dairy milk, such as oat or cashew, and use a lactose-free cheese alternative.
• Extra Peppery: Double the freshly cracked black pepper for a bold punch—especially irresistible for pepper fanatics!
• Lemon Zest: Add a sprinkle of lemon zest just before serving for a pop of brightness that lifts the whole dish.

How to Make Cacio e Pepe Gnocchi

Step 1: Boil the Gnocchi & Reserve Water

Bring a large pot of salted water to a gentle boil, and cook the gnocchi according to package instructions—usually just a couple of minutes until they float. Right before draining, carefully scoop out about 1/4 cup of that starchy cooking water; this is a chef’s secret for silky sauce later!

Step 2: Build the Peppery Roux

In a large skillet, melt the butter over medium-low heat, then sprinkle in the black pepper and flour. Stir constantly with a spatula or wooden spoon for about 1-2 minutes—just until a fragrant, golden paste forms. You’ll smell that woodsy pepper bloom and the butter become nutty!

Step 3: Make It Creamy

Slowly pour in the whole milk, whisking continuously to banish lumps and get that creamy consistency. Let the sauce simmer, stirring often, for 5-8 minutes until thickened and smooth—it should coat a spoon easily but still pour gently off of it.

Step 4: Finish with Cheese & Garlic

Take the pan off the heat and immediately stir in the finely grated Pecorino (or Parmesan) cheese and diced garlic. Add reserved gnocchi water little by little as you stir—it helps everything emulsify into a cohesive, luscious sauce that’s rich but never heavy.

Step 5: Toss, Taste & Serve

Return the cooked gnocchi to the pan, gently folding them into that creamy cacio e pepe sauce. Give everything a generous taste test—add a pinch more salt or pepper if needed, then plate and crown with crispy prosciutto and fresh basil, if you like. Dinner bliss in minutes!

How to Serve Cacio e Pepe Gnocchi

Garnishes

Sprinkle generously with freshly cracked black pepper and a final dusting of Pecorino or Parmesan right before serving. I love adding a few torn basil leaves for color and aroma—plus, triangles of crisped prosciutto bring both crunch and a little salty drama to your Cacio e Pepe Gnocchi.

Side Dishes

This dish pairs beautifully with a zippy arugula salad tossed in lemon vinaigrette, or roasted broccolini for a bit of green and crunch. Warm, crusty bread is always a win—don’t waste a drop of that creamy sauce!

Creative Ways to Present

Try serving your Cacio e Pepe Gnocchi in individual bowls or cast iron skillets for a cozy, rustic look. For a fancy touch, top each bowl with a swirl of prosciutto and scatter microgreens or edible flowers. Small appetizer portions are fun for parties or tasting menus, too!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover gnocchi into an airtight container and store in the refrigerator for up to 3 days. The sauce will continue to absorb into the gnocchi, intensifying the flavors—even more irresistible the next day!

Freezing

For best results, freeze just the plain cooked gnocchi, then make the sauce fresh when you’re ready to serve. If you must freeze it all together, let cool completely, freeze in portions, and thaw gently before reheating—just be aware the sauce may lose a bit of its original silkiness.

Reheating

Reheat your Cacio e Pepe Gnocchi gently on the stove over low heat, adding a splash of milk or water to loosen the sauce as needed. Avoid microwaving for too long, as the cheese sauce can separate if overheated—low and slow is the way to go!

FAQs

Final Thoughts

If you’re on the hunt for a dish that’s cozy, fun, and guaranteed to impress, give this Cacio e Pepe Gnocchi a place at your table. Each forkful is a little bite of joy—so gather your ingredients, invite a friend (or keep it all for yourself), and dig in. Let me know how your creation turns out—this one’s sure to become a fast favorite!

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