Gnocchi Cacio e Pepe
Inspired from our trip to Rome dining at the amazing Trattoria Da Cesare al Casaletto
Ready in 1 hour 45 minutes
Serves 2 (+2 additional servings with frozen gnocchi)
Ingredients
For the gnocchi:
1 kg Maris Piper potatoes
250 g plain flour
1 egg, beaten
1 tsp salt
Note: You won’t need all the gnocchi for this recipe, but it’s good to make it in a larger quantity to freeze. You can then simply boil from frozen whenever you want gnocchi in the next month!
For the sauce:
2 tbsp unsalted butter
300 g gnocchi
50 g parmesan
2 tbsp black pepper
Method
For the gnocchi:
Preheat oven to 220 °C or 200 °C fan
Prick the potatoes all over and rub generously with salt
Place the potatoes on a baking sheet and cook for up to 1 hour 30 minutes depending on their size. They are done when a knife slides through them tenderly
Cool the potatoes for around 15 minutes
Peel the skins and mash the potatoes into a large bowl
Mix through the egg and salt with a wooden spoon
Sieve 200 g of the flour into a mound on a clean, dry surface
Add the potato mix and work everything together until it’s all well combined. If it’s too wet, add the remaining flour, little by little
Divide the dough into 4 balls and roll each into 2 cm thick, long sausages on a dusted surface
Cut into 1 cm long pieces and roll them off the back of a fork to get some indentation marks
Separate half of the pieces for freezing - place them on a tray/dish so they’re not touching and place in the freezer for an hour or so. Then put them all into a freezer bag and save for another day
To cook the gnocchi, add the pieces to a large pan of boiling water, and cook until they come to the surface - 2/3 minutes
Drain (whilst reserving 200 ml of the water) and they’re ready to serve with a sauce (doesn’t have to be the one below - can even simply be with some pesto or butter!)
For the sauce:
Heat the butter in a large frying pan
Add the gnocchi, pepper, cheese and 150 ml of the water
Stir until the cheese has melted and the gnocchi is fully covered
Add some more water to make it saucier if you wish
Season with a little salt and serve
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