Cacio e Pepe Gnocchi

Cacio e Pepe Gnocchi is a simple pasta recipe made from potatoes with all of your favorite cacio e pepe flavors! It’s so much easier to make gnocchi than you think and only requires a few ingredients.


For the gnocchi: – 3 medium sized yellow potatoes – 1 egg – 1/4 cup grated parmesan – 1/2 tsp freshly ground black pepper – 1/2 tsp kosher salt – 3-4 cups flour For the sauce: – 2 tbsp butter – Reserved pasta water – 1/4 cup grated parmesan – 1/4 tsp freshly ground black pepper Garnish: – Grated parmesan – Freshly Ground Black Pepper

Set a stockpot half full of water on the stove and bring to a boil. Peel potatoes. Boil until fork tender, about 15 minutes. Drain and let cold water run over the potatoes.

Add potatoes to a large bowl and mash with a fork. Add egg, parmesan, black pepper, and salt and mix together with fork.

Add flour 1/2 cup at a time, until it becomes difficult to mix with a fork. Flour a clean surface and transfer dough to surface. Continue to knead in flour 1/2 cup at a time, until dough is no longer sticky.

Divide the dough into 6 pieces. Place a damp tea towel over the dough balls. Working one at a time, roll each dough ball into a rope about 1 inch thick. Use a bench scraper or knife to cut the snake into 1/2 inch pieces. Toss the pieces with a little flour to prevent them from sticking to one another. Repeat with remaining dough balls.

Press the gnocchi against the back of a fork for those signature gnocchi ridges.

Bring a stockpot half full of water to a boil. Salt the water 1 tbsp of salt at a time - it should taste salty.

Boil the gnocchi for 3-5 minutes, stirring occasionally, until they float. Reserve 1 cup of pasta water and drain.

Melt the butter in a large skillet over medium low heat. Add 1/3 cup pasta water. Stir occasionally, until mixture comes together. Add the parmesan and pepper.

Add the gnocchi and toss to coat. Add more pasta water to loosen the sauce as needed.

Spoon into pasta bowls and garnish with more parmesan cheese and black pepper.