Gnocchi is a beloved Italian dish made from potato dumplings that are light, fluffy, and oh-so-delicious. One popular variation of this classic dish is Cacio e Pepe Gnocchi, where the gnocchi is coated in a rich, cheese-forward sauce with a generous sprinkling of black pepper.
To make this mouthwatering dish, you’ll need refrigerated skillet gnocchi, which eliminates the need for boiling. These gnocchi have a drier exterior compared to shelf-stable gnocchi, resulting in a deep golden-brown color when cooked. However, if you can’t find refrigerated gnocchi, shelf-stable gnocchi can also be used. Just remember to boil them first, drain them well, and toss them with a little olive oil to prevent sticking.
One key step in this recipe is to temper the black pepper in oil. This process helps to release the full flavor of the pepper, infusing it throughout the dish. Additionally, toasting the spices, in this case, black pepper, intensifies their flavor and aroma, creating a more robust and complex taste profile.
For an added crunch and texture, consider adding cheese crisps to the dish. These can be found at most grocery stores or online. The crispy cheese bits provide a delightful contrast to the soft gnocchi and creamy sauce, elevating the overall dining experience.
When it comes to pairing this delectable Cacio e Pepe Gnocchi, opt for a red-fruited Italian red wine like Cascina Vèngore Mompirone Barbera d’Asti Superiore. The fruity notes of the wine complement the savory flavors of the dish, creating a harmonious balance of flavors.
In conclusion, Cacio e Pepe Gnocchi is a must-try dish for any pasta lover. With its creamy cheese sauce, perfectly cooked gnocchi, and aromatic black pepper, it’s sure to become a favorite in your recipe rotation. Whether you follow the recipe as is or add your own twist, this dish is guaranteed to impress your taste buds and leave you craving more.
