Cacio e Pepe Potato Gnocchi

This Cacio e Pepe Gnocchi with Green Vegetables combines pillowy potato gnocchi, crisp green beans, sweet peas, Pecorino Romano, and plenty of black pepper in a rich, creamy sauce. It's an easy 20-minute dinner perfect for busy weeknights.

Prep Time10

Cook Time10

Course: Pasta recipes

Cuisine: Italian

Keyword: cacio e pepe, cacio e pepe potato gnocchi, gnocchi

Servings:

Author: Tatiana

Equipment

Ingredients

1 20-ounce package potato gnocchi
2 tablespoons olive oil
1½ to 2 teaspoons freshly ground black pepper
1 cup green beans trimmed and cut into 1-inch pieces
⅓ cup frozen peas
3 garlic cloves minced
2 cups freshly grated Pecorino Romano cheese
Kosher salt for the pasta water

Instructions

Cook the gnocchi: Bring a large pot of generously salted water to a boil. Add the gnocchi and cook according to the package directions until they float to the top, about 2–3 minutes. Reserve 1 cup of the cooking water, then drain the gnocchi.
Cook the vegetables: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the black pepper and cook for 30 seconds, stirring constantly, until fragrant. Add the green beans and cook for 4–5 minutes, stirring occasionally, until just tender. Stir in the peas and cook for 1 minute. Add the garlic and cook for 30 seconds more.
Make the sauce: In a large bowl, whisk together the grated Pecorino Romano and ½ cup of the reserved cooking water until smooth.
Combine: Add the cooked gnocchi to the skillet and toss with the vegetables. Remove the skillet from the heat, then pour in the cheese sauce. Toss continuously until the gnocchi are evenly coated. If the sauce is too thick, add more reserved cooking water, a tablespoon at a time, until it becomes smooth and creamy.
Serve: Divide among bowls and serve immediately with extra Pecorino Romano and freshly ground black pepper, if desired.

Notes

Grate your own cheese. Freshly grated Pecorino Romano melts much more smoothly than pre-shredded cheese.
Reserve extra cooking water. The starchy gnocchi water is the key to making a silky, creamy sauce. Add more as needed to adjust the consistency.
Don't overcook the gnocchi. Remove them as soon as they float to the top to keep them light and tender.
Mix the cheese sauce off the heat. This helps prevent the Pecorino from clumping or becoming grainy.
Serve immediately. Cacio e Pepe is best enjoyed fresh while the sauce is smooth and creamy.

Nutrition