Cacio e Pepe Gnocchi

Ingredients: 

1 (16oz) package of Delallo Potato Gnocchi
4 TBSP butter, plus 1 TBSP for the breadcrumbs
2 tsp minced garlic
1 cup heavy cream
1/2 cup freshly shredded Parmesan cheese
1/2 cup freshly shredded Romano cheese
salt
lots of fresh cracked black pepper
1/2 cup breadcrumbs
1 tsp garlic powder

Directions: 

1. Add 2 TBSP to a medium skillet and melt over medium heat. Add breadcrumbs and tsp of garlic powder. Toss to combine and toast. When desired color remove from heat and reserve. 

2. To a large oven-proof skillet, add 4 TBSP butter and melt over medium heat.

3. Add the gnocchi to the pan along with garlic, salt and lots of pepper. Toss to coat. Saute for about 6 minutes, turning often. 

4. When gnocchi has some color on them and they are warmed throughout (go ahead and taste one), you can lower the heat and add the heavy cream. Toss gently for 1 minute to combine and the gnocchi should soak in some of the cream. 

5. Turn off the heat. Add in the cheese and toss again until the cheese is melted and creates a velvety sauce. 

6. Spread the gnocchi out in the pan to make a single layer. Top with breadcrumbs and put under the broiler for 3 minutes for an extra toast (the texture is awesome, trust me). Serve right away. 

Wine Pairing: 

Zenato 

Lugana San Benedetto

2024

Lugana, Italy