POV: Gnocchi & Cacio e Pepe (Restaurant Quality)

Preheat the oven to 170-180°C.

Place Yukon potatoes on a tray and sprinkle with salt to help dry them out and add aroma. Bake for about 1 hour until soft.

Once baked, cut the potatoes in half and push them through a sieve, using the skins as a barrier to retain them.

In a bowl, combine the sieved potatoes with 4 egg yolks and double O flour, mixing gently with hands to avoid overworking the dough.

Once combined, remove the dough from the bowl and continue to mix on a clean surface, adding more flour as needed until the dough is soft but not sticky.

Roll the dough into long ropes and cut them into small pieces to form the gnocchi.

Fry the reserved potato skins in oil set at 150°C until crispy for garnish.

In a pan, toast freshly ground black pepper, then add a generous amount of butter and a little water to create an emulsion.

Drop the gnocchi into boiling water and cook until they float, then let them cook for an extra 30 seconds before transferring them to the sauce.

Combine the gnocchi with the sauce in the pan, stirring to coat and emulsify with the starch from the gnocchi.

Add freshly grated parmesan cheese and adjust seasoning with more black pepper if needed.

Garnish with crispy potato skins and additional parmesan before serving.

Equipment Needed

Allergens