Nhoque cacio e pepe

Ingredientes

• 1.4 pounds (640 grams) potato gnocchi
• 1 1/2 cups (200 grams) Pecorino Romano cheese, freshly and finely grated plus more for serving (room temperature)
• 2 1/2 teaspoons (5 grams) fresh, coarsely grated black pepper

Modo de preparo

1. 1

   Bring a large pan of water to a boil. Add salt (enough so it tastes like ocean water and stir). Carefully add the gnocchi. Boil according to package directions, or until they float to the top. Typically around 3-4 minutes.

2. 2

   To a small frying pan, add the ground pepper over low heat for a couple of minutes until fragrant, stirring often. Remove and set aside.

3. 3

   To a large mixing bowl add the cheese and ground pepper, mix well.

4. 4

   Right before the gnocchi is cooked, scoop out a couple of ladle fulls of cooking water and set aside. Turn off the heat and use a slotted spoon to transfer the gnocchi to a large bowl, keeping the cooking water in the pan in case you need more.

5. 5

   Add the Pecorino paste to the gnocchi and begin to stir. As it starts to melt you will be able to gauge how saucy it is going to be and can start to add a little cooking water as needed. Vigorous stirring helps incorporate the cheese into the liquid, just be careful not to break up the gnocchi.

6. 6

   You can adjust the consistency by adding more water or cheese depending on how you like it. Too much water, the sauce will be too loose. Consistent stirring and temperature of the water is key (not above 158°F/70°C). If too hot the cheese can become lumpy and stringy. Serve immediately.