Cacio e Pepe Gnocchi

In this recipe, lightly crisped potato dumplings are coated in a rich, cheese-forward sauce studded with black pepper, which exudes more flavor after it’s tempered in oil. This recipe calls for refrigerated skillet gnocchi, which doesn’t require boiling. They have a drier exterior than shelf-stable gnocchi, giving them a deep golden-brown color. In a pinch, shelf-stable gnocchi will also work — just be sure to boil them first, drain them well, and toss with a little olive oil to prevent sticking.

Notes from the Food & Wine Test Kitchen

Toasting spices awakens and intensifies their flavor and aroma. You can toast spices dry in a pan, but cook them in a bit of oil, a process called tempering. In this recipe, the oil helps carry the smoky, floral notes of the black pepper evenly throughout the dish.

Cheese crisps add a nice crunch to the dish; you can find them at most grocery stores or at target.com. 

Suggested pairing

Pair this fragrant gnocchi with a red-fruited Italian red, such as Cascina Vèngore Mompirone Barbera d’Asti Superiore.