The Best Cacio e Pepe Gnocchi

Up close shot of gnocchi on a black plate with two forks and grated parmesan.

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Get ready to fall in love with The Best Cacio e Pepe Gnocchi recipe! This dish is all about simplicity and flavor, combining tender gnocchi with a rich, cheesy creamy sauce and a kick of black pepper. It’s an easy, comforting meal that’s perfect for any night of the week. Gluten-free, Dairy-free + Vegan Option.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Keyword: black pepper, creamy, dinner, easy, family-friendly, gnocchi, kid-friendly, lunch, pasta, vegetarian, weeknight, weeknight meals

Servings: servings

Calories: 474kcal

Author: Shanika

Ingredients

1 (16 oz.) package potato gnocchi, homemade or store-bought (I like to use Delallo foods)

SAUCE:

2 Tbsps unsalted butter
2 tsps coarse black pepper
1 teaspoon Italian seasoning
1 teaspoon sea salt
4 garlic cloves, minced
2 Tbsps organic all-purpose flour
1 cup organic heavy cream
1 cup Almond milk (You can use regular cow's milk, if desired)
½ lemon, freshly-squeezed
1 cup freshly-grated parmesan cheese (You can keep things traditional with pecorino romano or domestic romano)
1 cup shredded mozzarella cheese

GARNISH:

Coarse black pepper, optional

US Customary - Metric

Instructions

BOIL THE GNOCCHI:

In a medium-sized pot (or deep skillet) over medium high-heat, fill it with water about ¾ of the way. Once boiling, add the gnocchi and let it boil for 4-5 minutes or until all gnocchi begins to float at the top. Remove from heat, drain, and set aside.

TO MAKE THE SAUCE:

In a medium skillet (oven-safe) over medium-high heat, add the butter. Once melted, add the garlic cloves and sauté for 1 minute or so, until fragrant.
Add the salt, coarse black pepper, and Italian seasoning, stirring until combined. Add in the flour, stirring to combine.
Reduce the heat to medium-low and slowly add in the heavy cream, milk, and lemon juice, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Let it simmer for another 2-3 minutes, stirring frequently. NOTE: The sauce should be thickened + velvety at this point.
Preheat the oven to 350 degrees Fahrenheit.
When the gnocchi is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to gnocchi.

BAKE EVERYTHING:

Remove from heat and sprinkle the tops evenly with the shredded mozzarella cheese and bake in the oven for 10-15 minutes or until the cheese has melted and the top is golden.
Remove from heat and serve immediately with additional grated parmesan and/or coarse black pepper, if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply microwave for a minute or two or in the oven at 350 degrees Fahrenheit until heated through.
GREENS: To add a bit more flavor (and color) to this dish, you can always feel free to add in your favorite greens such as kale, spinach, Brussels sprouts, collards, or asparagus.
MEAT OPTION: If you'd like to switch things up and aren't restrictive to non-meat, feel free to add chicken breasts, salmon, shrimp, or lobster to this gnocchi bake for extra decadence. You can also enjoy this dish entirely meatless.
NO-BAKE OPTION: You can always keep things more traditional by not baking it and leaving it as is once the gnocchi has been tossed in the sauce. Simply omit the mozzarella cheese.

Nutrition