Gnocchi Cacio e Pepe with truffles

Cacio e Pepe is a classic Italian pasta dish that hails from Rome. The name literally translates to "cheese and pepper" in Italian, and that's precisely what the dish is all about—simple yet sublime.

This Gnocchi Cacio e Pepe and truffles dish is a celebration of decadent flavours. It combines the comforting essence of Cacio e Pepe with the luxurious touch of truffles, creating a pasta experience that's both elegant and indulgent.

Homemade gnocchi have a wonderful, pillowy texture that's a joy to eat. Here's a simple recipe.

Ingredients:

• Dried summer truffle slices
• 2 pounds (about 4 large) russet potatoes, boiled
• 1 1/2 to 2 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg, beaten (optional, but it helps bind the dough)
• 1 cup finely grated Pecorino Romano cheese
• 2 teaspoons freshly ground black pepper
• 4 tablespoons extra virgin olive oil
• Salt, to taste
• Reserved pasta cooking water 

Instructions:

Prepare the Potatoes:

Boil the potatoes until they are fork-tender. 

 

Peel and Mash:

Once the potatoes are cooked, peel them while they're still hot. Use a potato ricer or a fork to mash them thoroughly. The goal is to have smooth, lump-free potato flesh.

 

Create the Dough:

On a clean, floured surface, make a mound with the mashed potatoes. Sprinkle the salt over the top. Create a well in the centre of the mound and add the beaten egg (if using).

Begin incorporating the flour into the potato mixture gradually. Use your hands to bring the dough together. 

 

Form the Gnocchi:

Once the dough has come together, divide it into smaller sections. Roll each section into a long, thin rope, about 1/2 to 3/4 inch in diameter.

 

Cut into Pieces:

Cut the ropes into small pieces, each about 1 inch long. You can use a knife or a bench scraper for this.

 

Shape the Gnocchi:

If you'd like, you can shape the gnocchi by rolling each piece over the tines of a fork or a gnocchi board. This creates ridges that help sauce adhere to the gnocchi.

 

Boil the Gnocchi:

Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in batches.

Once the gnocchi float to the surface (after about 2-3 minutes), they are cooked. Remove them with a slotted spoon and place them on a plate.

 

Prepare the Sauce:

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the freshly ground black pepper to the pan and toast it gently for about 1-2 minutes until fragrant. Be careful not to burn the pepper.

 

Combine Pasta and Sauce:

Once the pasta is cooked, using tongs, transfer it directly from the pot to the pan with the pepper.

Reserve about 1 cup of pasta cooking water before draining the pasta.

Toss the pasta and pepper together in the Pan until well combined.

 

Add Cheese:

Remove the pan from the heat.

Sprinkle half of the grated Pecorino Romano cheese over the pasta and toss well.

 

Adjust Consistency:

Gradually add some of the reserved pasta cooking water to the pan, a little at a time, tossing constantly, until the cheese melts and forms a creamy sauce that coats the pasta evenly. Add more water if needed to reach the desired consistency.

 

Finish and Serve:

Sprinkle the remaining Pecorino Romano cheese over the pasta and toss once more.

Taste and adjust seasoning, adding salt if necessary (keep in mind that Pecorino cheese is naturally salty).

Serve immediately, garnished with a generous sprinkle of freshly ground dried summer truffle slices.

Cacio e Pepe is a celebration of the basics—a testament to how a few high-quality ingredients, when combined with care, can create a dish that's greater than the sum of its parts. It's a beloved comfort food that captures the essence of Italian simplicity and culinary finesse.

 

Homemade gnocchi are a labour of love, and the results are well worth it.

 

Enjoy your delicious, fluffy pillows of goodness!