Homemade Gnocchi with Cacio e Pepe | A healthier twist

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients, while semolina is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is often cheaper than parmesan.

Bake the russet potatoes at 350 degrees for an hour and a half, pricking them to release moisture.

Peel the cooled potatoes and chop them into decent-sized chunks.

Push the chopped potatoes through a ricer or mash them until smooth.

Add 2 egg yolks and pecorino Romano cheese to the potato mixture and mix until combined.

Sprinkle flour on a surface, add the dough to the middle, and sprinkle more flour on top.

Scrunch the dough together gently, adding more flour if it's sticky, then cover and rest for 10 minutes.

Boil 60 grams of spinach for 1 to 2 minutes, then squeeze out excess liquid.

Flour the surface and cut the rested dough into four parts, rolling each into a log about half an inch thick.

Cut the rolled dough into small pieces, shaping them into pillows.

Use a gnocchi board or fork to shape the gnocchi by rolling it and pressing with the fork.

Boil the gnocchi in unsalted water for 3 to 5 minutes until they float.

Toast whole black peppercorns in a pan until fragrant, then remove from heat.

Strain the gnocchi and reserve some of the starchy cooking liquid.

In a pan, heat half butter and half oil, then add the gnocchi to toast on one side.

Flip the gnocchi to toast the other side, then add ginger and some reserved starchy liquid.

Mix in the cooked spinach and black pepper, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens