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+ servings
5 stars from 5 reviews

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Cacio e Pepe Gnocchi

Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 4 servings
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.

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

Instructions
 

  • 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.

Notes

Amount of flour will depend on how much water your potatoes retain.
Cuisine: Italian
Course: Pasta
Author: Chelsea Cole
Calories: 560kcal, Carbohydrates: 95g, Protein: 19g, Fat: 11g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 557mg, Potassium: 675mg, Fiber: 5g, Sugar: 1g, Vitamin A: 347IU, Vitamin C: 25mg, Calcium: 178mg, Iron: 6mg
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.