The Ultimate Gnocchi Cacio e Pepe Recipe You Need to Try!
- Renan
- Feb 22
- 3 min read
If you’re looking for a dish that’s creamy, cheesy, and utterly comforting, look no further than Gnocchi Cacio e Pepe . This Roman-inspired twist on the classic pasta dish swaps traditional spaghetti for pillowy soft gnocchi, creating a meal that’s rich, indulgent, and ready in under 30 minutes.
Whether you're cooking for yourself or impressing guests, this recipe is sure to become a staple in your kitchen.
Why Gnocchi Cacio e Pepe Is a Game-Changer 🧀🔥
Cacio e Pepe, which translates to “cheese and pepper,” is a simple yet iconic Italian dish. By swapping in gnocchi, you add a delightful texture that pairs perfectly with the silky cheese sauce. Plus, this dish uses just a handful of ingredients, making it budget-friendly and easy to whip up on busy weeknights. Keep reading to learn how to make this mouthwatering dish!
Ingredients for Gnocchi Cacio e Pepe 🛒
Here’s what you’ll need:
16 oz store-bought or homemade gnocchi
2 cups freshly grated Pecorino Romano cheese (Parmesan works too!)
1 teaspoon freshly ground black pepper (adjust to taste)
1/2 cup reserved pasta water (from cooking the gnocchi)
1 tablespoon unsalted butter (optional, for extra richness)
Fresh parsley, chopped (for garnish)
Pro Tip: Use freshly grated cheese for the creamiest results—it melts better than pre-shredded varieties.
Step-by-Step Instructions 🥄
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface. Reserve 1/2 cup of the cooking water, then drain the gnocchi.
Prepare the Sauce
In a large skillet over low heat, combine the reserved pasta water, freshly ground black pepper, and butter (if using). Stir gently to create a flavorful base.
Add the Cheese
Gradually whisk in the grated Pecorino Romano cheese, a little at a time, until the sauce becomes smooth and creamy. Be patient—adding the cheese slowly prevents clumping.
Combine with Gnocchi
Toss the cooked gnocchi into the skillet, coating them evenly with the cheesy sauce. If the sauce is too thick, add a splash more reserved pasta water to loosen it.
Serve and Garnish
Plate the gnocchi, sprinkle with additional black pepper and fresh parsley, and serve immediately. Pair with a side salad or garlic bread for a complete meal.
FAQs About Gnocchi Cacio e Pepe ❓
Q1: Can I use Parmesan instead of Pecorino Romano?
Yes! While Pecorino Romano has a sharper, saltier flavor, Parmesan works as a milder alternative.
Q2: Can I make this dish vegan?
Absolutely! Use plant-based gnocchi and substitute the cheese with nutritional yeast or a vegan Parmesan alternative.
Q3: What can I serve with Gnocchi Cacio e Pepe?
A simple green salad, roasted vegetables, or crusty bread pairs beautifully with this dish.
Q4: Can I freeze leftovers?
It’s best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water to revive the sauce.
Q5: Why is my sauce grainy?
Graininess happens when the cheese is added too quickly or the heat is too high. Always add cheese gradually over low heat.
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