Description
A delightful twist on the classic Cacio e Pepe, this recipe combines pillowy gnocchi with a creamy, cheesy sauce infused with black pepper and garlic. Perfect for a cozy dinner at home.
Ingredients
Units
Scale
Gnocchi:
- 17.5 oz Gnocchi (one package)
Sauce:
- 2 tbsps Salted Butter
- 2 tsps Black Pepper
- 2 tbsps All-Purpose Flour
- 1 cup Whole Milk
- 1/2 cup Pecorino Cheese (or Parmesan cheese), freshly grated
- 4 cloves Garlic, diced finely
- 1/4 cup Reserved Water from Gnocchi
- Salt, to taste
- 4–5 slices Prosciutto (optional)
- Fresh Basil (optional)
Instructions
- Cook the Gnocchi: Prepare gnocchi according to package instructions, reserving 1/4 cup of the cooking water.
- Make the Sauce: Melt butter in a skillet over medium-low heat. Add black pepper and flour, stirring until a paste forms. Slowly pour in milk, stirring continuously until the sauce thickens, about 5-8 minutes. Remove from heat and mix in pecorino cheese, garlic, and reserved gnocchi water.
- Combine and Garnish: Add cooked gnocchi to the sauce, tossing to coat. Garnish with prosciutto and fresh basil.
Notes
- Keep the heat low while preparing to avoid burning the sauce.
- Add milk and cheese slowly to prevent clumping, stirring constantly for a smooth sauce.
- Opt for freshly grated cheese for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 352 kcal
- Sugar: 3g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3.4g
- Trans Fat: 0.2g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 35mg
