I Made Gnocchi Cacio e Pepe From Scratch and It's Dangerous

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Line one or two baking trays with baking paper.
2. Break up the ricotta with a fork in a bowl, then mix in 3 tablespoons of grated Pecorino Romano.
3. Add half the 00 flour, then the egg, and mix in.
4. Add the remaining flour and knead in the bowl, then move the dough to the counter and knead until combined.
5. Form a large ball, cover with the mixing bowl and rest 10 minutes.
6. Meanwhile, bring 5 L of water to a boil in a large pot.
7. Dust the dough with flour, roll it out to about half an inch (1.3 cm) thick, and cut into 1-inch (2.5 cm) strips; flour the strips.
8. Roll each strip into a snake from the middle outward for even thickness, then cut into small pillows, dusting with flour so they do not stick; keep flouring the counter.
9. Toast a generous amount of freshly ground black pepper in a frying pan over medium-low heat.
10. Put 200 g pecorino in a bowl with extra pepper.
11. Cook the gnocchi in the boiling water until they float. Reserve a mug of pasta water.
12. Add 3 tablespoons of water to the pecorino and stir with a spatula, then add another 3 tablespoons and keep mixing.
13. Add the rest of the cooking water to the pepper pan, then add the gnocchi with a slotted spoon or sieve.
14. Stir gently over medium-low heat until most of the water has evaporated.
15. Off the heat, add the pecorino mixture and mix gently while the pan is hot until a creamy sauce coats the gnocchi.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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