Cacio E Pepe Gnocchi Recipes

GNOCCHI CACIO E PEPE

Gnocchi cacio e pepe image

Enjoy a comforting bowl of gnocchi with parmesan and black pepper. It's simple but utterly delicious - and the best part is, it only takes seven minutes to make

Provided by Esther Clark

Categories Dinner, Main course, Pasta, Supper

Time 7m

Number Of Ingredients 5

Ingredients

300g gnocchi
2 tbsp unsalted butter
60g parmesan or vegetarian alternative, finely grated
2 tsp black pepper
salad leaves , to serve (optional)

Steps:

Cook the gnocchi in a large pan of lightly salted, boiling water. Drain and reserve 200ml of the cooking water.
Heat the butter in a large frying pan. Add the gnocchi, cheese and pepper as well as 150ml of the cooking water, raise the heat a little and stir vigorously until melted and the gnocchi is well coated. Pour in more of the reserved water if you like it saucier. Season with a little salt. Transfer the gnocchi to bowls and serve with a mixed salad, if you like.

Nutrition Facts : Calories 424 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.6 milligram of sodium

CACIO E PEPE MUSHROOM GNOCCHI

Cacio e Pepe Mushroom Gnocchi image

Store-bought gnocchi is pretty much the perfect food because it goes so well with any cooked vegetables and can be made in one saucepan--no waiting for a separate pot of water to come to a boil. We love the combination with mushrooms (which is even easier when you start with our big-batch Meal-Prep Roasted Mushrooms). The Parmesan, butter and olive oil come together into a rich and creamy sauce--all in less than 15 minutes.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 7

Ingredients

Kosher salt and coarsely ground black pepper
1 pound refrigerated or frozen potato gnocchi
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 1/2 cups freshly grated Parmesan, plus more for serving
1 cup roasted sliced mushrooms
2 tablespoons chopped fresh chives or parsley

Steps:

Put 1 1/2 cups water and a pinch of salt in a large saucepan or high-sided skillet. Bring to a boil over high heat and immediately add the gnocchi. Cover and cook until tender.
Remove from the heat and stir in the butter, olive oil and 2 teaspoons black pepper. Add the Parmesan and mushrooms and stir until the mushrooms are heated through and the cheese is melted, about 2 minutes, returning to low heat if needed. Top with the chives and drizzle with more olive oil. Serve with Parmesan on the side.

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