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 flavors. 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 has a wonderful, pillowy texture that's a joy to eat. Here's a simple recipe:
- 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)
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 center 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.
- Serve the gnocchi with Ready to use Stefania Calugi Pasta sauce with Pecorino Cheese, truffle and pepper for a easy and delicious Gnocchi Cacio, Pepe and truffles.
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 is a labor of love, and the results are well worth it!
Enjoy your delicious, fluffy pillows of goodness.