Cacio e pepe gnocchi
6
Easy
10 minutes
15 minutes
This is the dish that proves weeknight dinners and dinner-party wow factor can share the same recipe. Pillowy Woolworths Italian potato gnocchi gets a legendary cacio e pepe treatment: a silky, glossy sauce that clings to every dumpling in the most irresistible way without a drop of cream. Simple, quick and spectacular.
Ingredients
Method
- 2 x 500g packs Woolworths Italian potato gnocchi
- 80 g butter
- 2 t freshly ground black pepper
- 1 t sea salt
- ½ cup reserved cooking water
- 150 g Parmesan, finely grated
- 290 9 Italian baby artichokes in olive and sunflower oil, drained and roughly chopped
Method
Ingredients
1. Bring a large saucepan of salted water to the boil. Cook the gnocchi according to package instructions until they float to the surface, then drain, reserving at least ½ cup of the cooking water. Set both aside.
2. Heat the butter in a large pan until it foams. Season and cook, swirling the pan, for 1–2 minutes until the butter is golden and the pepper is fragrant and toasted. Add the cooking water and Parmesan and stir to combine.
3. Add the drained gnocchi and artichokes to the pan. Stir through and serve immediately with an extra crack of pepper and a final sprinkling of Parmesan if desired.
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Food assistant: Bianca Jones
Photographer: Shavan Rahim
Videographer: Barry De Villiers
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