CACIO E PEPE GNOCCHI
Soft Simplicity, Grounded in Tradition
Some recipes don’t ask to be reinvented—only honored. Cacio e Pepe is one of them. Just cheese, pepper, and pasta—but when prepared thoughtfully, it becomes far more than the sum of its parts. This version with pillowy Alessi Gnocchi offers a new texture to the classic: a delicate, comforting bite balanced by the quiet heat of freshly ground black pepper and the richness of aged cheese.
In Roman kitchens, this dish is a lesson in restraint—flavor drawn from the barest ingredients, elevated through technique. With this preparation, we respect that legacy while adding a softness that soothes with every forkful.
Ingredients
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1 package (16 oz) Alessi Gnocchi
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2 tablespoons unsalted butter
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1 teaspoon freshly cracked Alessi Ground Black Pepper (more to taste)
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3/4 cup finely grated Pecorino Romano cheese (Parmigiano-Reggiano may be substituted)
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1/4 cup reserved gnocchi cooking water
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1/4 teaspoon Alessi Sea Salt
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Optional: additional cheese for serving
Instructions
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Bring a pot of salted water to a gentle boil. Add gnocchi and cook until they rise to the surface—about 2–3 minutes. Reserve 1/4 cup of the cooking water, then drain gnocchi gently.
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In a wide skillet, melt butter over medium-low heat. Add cracked black pepper and let it bloom in the butter for about 1 minute, releasing its aroma.
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Add the gnocchi, stirring softly to coat them in the spiced butter. Allow them to sit for a moment to take on a slight golden edge.
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Lower the heat, then sprinkle in the cheese gradually, stirring continuously. Add reserved cooking water slowly to create a smooth, creamy emulsion.
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Season lightly with sea salt, tasting as you go. The cheese should speak for itself.
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Serve immediately, with a final dusting of cheese and perhaps a twist more of black pepper.
