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Cacio e Pepe Baked Gnocchi Recipe

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★★★★★

4.8 from 68 reviews

This Cacio e Pepe baked gnocchi recipe combines pillowy gnocchi with a rich, creamy Parmesan and mozzarella cheese sauce accented with fragrant garlic, freshly ground pepper, and Italian herbs. The gnocchi is boiled then baked to golden perfection, creating a comforting and flavorful dish that’s perfect for a hearty dinner.

Ingredients

Scale

Gnocchi

  • 1 kg (2 lb) gnocchi

Sauce

  • 3 tbsp butter
  • 4 garlic cloves, crushed
  • 1 tbsp freshly ground pepper
  • 2 tsp Italian herbs / Italian seasoning
  • 2 tbsp flour
  • 2 cups milk
  • 1 cup cream
  • ½ cup grated Parmesan cheese
  • salt, to taste

Topping

  • ½ cup grated mozzarella cheese

Instructions

  1. Preheat Oven: Preheat the oven to 200°C (390°F) to prepare for baking the gnocchi later.
  2. Melt Butter and Sauté Garlic: In a large oven-proof pan, melt the butter over medium heat, then add the crushed garlic and freshly ground pepper. Cook for 30 seconds to release the flavors.
  3. Add Flour: Stir in the flour and cook for another 30 seconds to form a roux, which will thicken the sauce.
  4. Add Milk and Cream: Slowly pour in the milk and cream while whisking constantly to avoid lumps. Continue stirring until the sauce is smooth.
  5. Simmer Sauce: Reduce the heat and let the sauce simmer gently, stirring regularly, until it thickens and becomes creamy.
  6. Add Seasonings and Parmesan: Stir in the Italian herbs, salt to taste, and grated Parmesan cheese. Remove the pan from heat.
  7. Cook Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they start to float to the surface, indicating they are done.
  8. Combine Gnocchi with Sauce: Using a slotted spoon, transfer the cooked gnocchi directly to the pan with the sauce. Stir well to coat the gnocchi evenly with the creamy sauce.
  9. Add Mozzarella Topping: Sprinkle the grated mozzarella cheese evenly over the sauced gnocchi.
  10. Bake: Place the oven-proof pan into the preheated oven and bake for 15 minutes, or until the top is golden brown and bubbly.
  11. Serve: Remove from the oven, allow to cool for a few minutes, then serve warm for a comforting meal.

Notes

  • Using freshly ground black pepper is essential for the characteristic spicy aroma of Cacio e Pepe.
  • Be careful not to overcook the gnocchi; once they float, they are ready.
  • The sauce can be prepared ahead and reheated gently before combining with gnocchi.
  • For an extra crispy top, you can broil the gnocchi for an additional 1-2 minutes after baking.
  • If you prefer a lighter version, reduce the cream and use half-and-half or milk instead.

Keywords: Cacio e Pepe, gnocchi, baked gnocchi, Italian recipe, creamy gnocchi, Parmesan cheese, mozzarella, comfort food

Find it online: https://cheframiflavor.com/cacio-e-pepe-baked-gnocchi-recipe/