Potato Gnocchi Cacio e Pepe

Soft Potato Gnocchi with Delicious Cheesy Cacio and Pepe Sauce. This receipt is for one person so adjust the amount accordingly if required.

Ingredients

• 2/3rds of potatoes
• 1/3rd of flour
• 100-150g of Pecorino cheese
• 1 Teaspoon of grinded pepper

Preparation

To get everything ready, start boiling the potatoes for fourty minutes, and grate the cheese very finely, so using a grater with very small holes. Once the potatoes are ready, to make the Gnocchi mix them with the flour into a dough, then cut the dough into small reclangles of one or two centimeters, and if you want for some little balls, otherwise you can keep the rectangle shape In another pot, put water to boil.

Cooking

Once the water boils salt it and pour the Gnocchi and let them cook for about 3 - 5 minutes. In a pan toast the pepper, then pour some of the water from the pot where Gnocchi are cooking into the pan, and wait for the water to cool down a little bit so that it's not boiling, but it's still hot. Pour the gnocchi as well as the cheese into the pan and mix them with this water so that by emulsifying with the cheese it will form a creamy sauce. Eventually if sauce is too loose you can thicken by heating and mixing carefully as above 70 Celsius Degrees the cheese with melt and stretch thus separating from the water.

These Gnocchi are one of my favorites because I find them easy to make, and they are as well very soft, and combined with the cheesy flavor of the sauce they are really a pleasure for the taste.

Hope you enjoy them!
George