Crispy Artichoke Gnocchi Cacio e Pepe

Gnocchi Cacio e Pepe with Crispy Artichokes

Category: Pasta Dishes
Servings: 4

This exquisite Italian dish blends soft, pillowy gnocchi with a rich, creamy Pecorino sauce, perfectly balanced by the crunch of crispy artichokes. The combination of tender homemade gnocchi, savory cheese, and spicy pepper creates a comforting yet sophisticated meal that is sure to impress. Here’s how to bring this masterpiece to your table.

Ingredients

Instructions

1. Prepare the Gnocchi:
   Begin by placing the red potatoes in a large pot of cold water. Bring to a boil and cook for 30-40 minutes. To check if they are done, pierce a potato with a fork. If the fork goes in easily, they are ready. Drain and allow them to cool slightly.

   Once cooled enough to handle, mash the potatoes using a potato ricer, leaving the skins behind. Create a small well in the mashed potatoes and add a pinch of salt. Crack the egg into the well and beat lightly, then add the flour.

   Start working the mixture with your hands, combining everything into a soft and compact dough. If the dough feels too sticky, dust it lightly with semolina flour to help with kneading.

2. Shape the Gnocchi:
   Roll the dough into long, thin logs about 1.5 cm wide. Use a knife to cut them into small, bite-sized pieces and transfer the gnocchi to a tray dusted with semolina flour. Set aside while you prepare the crispy artichokes.

3. Make the Crispy Artichokes:
   In a deep skillet or saucepan, heat the peanut oil over medium heat. While the oil is heating, prepare the artichokes. Put on gloves or rub your hands with lemon juice to prevent staining. Trim the tough outer leaves of the artichokes and slice them thinly lengthwise.

   Coat the slices in rice flour, shaking off the excess. Once the oil reaches 180°C (350°F), fry the artichoke slices in batches. Fry them until golden and crispy, which should take about 2-3 minutes. Remove them from the oil and drain on paper towels. Immediately sprinkle with a pinch of salt. Keep the crispy artichokes warm in the oven at 130°C (265°F) if desired.

4. Cook the Gnocchi:
   Bring a large pot of water to a boil. Salt the water slightly less than usual, as the Pecorino will add plenty of saltiness.

   While waiting for the gnocchi to cook, heat a large pan over medium heat and toast the black peppercorns for a few minutes until fragrant. Reserve a few whole peppercorns for garnish, then crush the rest with a mortar and pestle. Add a ladle of hot water to the pan with the crushed pepper and let it infuse.

   Once the water is boiling, carefully add the gnocchi. They will cook very quickly—once they float to the surface, they are ready to be removed.

5. Prepare the Cacio e Pepe Sauce:
   While the gnocchi are cooking, place the Pecorino Romano in a bowl. When the gnocchi are ready, take a ladle of cooking water from the pot and add it to the Pecorino. Stir the mixture until it forms a thick, smooth paste. This will be the base of your sauce.

6. Finish the Dish:
   Once the gnocchi have risen to the top of the boiling water, carefully remove them using a slotted spoon and add them to the pan with the pepper infusion. Stir gently to coat the gnocchi in the peppery liquid.

   Next, add spoonfuls of the Pecorino paste, stirring gently to incorporate. Continue mixing until the gnocchi are well coated with the creamy sauce.

7. Serve:
   Plate the gnocchi and generously top with crispy artichokes. For an extra burst of flavor, sprinkle with a few reserved whole peppercorns for garnish.

   Serve immediately and enjoy this delightful dish that brings together the soft richness of the gnocchi, the boldness of Pecorino, the heat from black pepper, and the delightful crunch of artichokes.

This dish is the epitome of comfort and elegance, perfect for a special dinner or a cozy night in. Whether you’re a seasoned cook or a newcomer to Italian cuisine, this gnocchi recipe will bring joy to your table. Enjoy!