Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A new recipe from !

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Inspired by Vincenzo over on YouTube.

Gnocchi:

1/2 kg ricotta
300g flour (split in two halves)
1 egg
3tbsp pecorino Romano, grated

Sauce: (we did 1.5x here as we made for a bunch, below is the normal ratios)

200g pecorino romano
Pepper to desired amount
6-9tbsp of your pasta water

Pan starter:

Cracked pepper to desired amount

Utensils:

Pot to boil pasta
Large skillet
Rolling pin
Dough cutting tool (or something sharp enough to substitute)
2-3 bowls to combine various sets of ingredients

Combine ricotta and 3tbsp of pecorino in a large bowl.
Add half your flour, combine again
Add egg, combine again
Add rest of flour, combine.
Knead until all well combined and comes into a dough.
Let rest for 10 minutes

Combine 200g of pecorino and pepper, set aside
Place as much pepper in a large flat skillet over low-med heat, allow pepper to toast
Set pot of water to boil (do not salt water! Ricotta and pecorino has a lot of salt as is)

After 10 minutes sitting, roll out dough until about 1/2 inch thick, and then cut into 1 inch wide strips.
Rolls strips on a floured surface until a uniform and somewhat long cylinder
Cut rolled strips into 1 inch pieces, dust with flour, and place on a tray

Add desired amount of gnocchi pieces to pot. (Amount of gnocchi depends on crowd. Anything unused will freeze well, you likely made too much gnocchi)
Allow to rise to top of water on its own. Continue boiling for about 2 minutes after all pieces have risen.
Set aside some pasta water.

Final prep

Add pasta water to skillet with toasted pepper.
Add gnocchi to skillet
Add more pasta water to pecorino/pepper mix, mixing until you’ve made a paste out of the pecorino.
After pasta water in pan has boiled down, take off heat.
Add pecorino paste to skillet. Mix

If done right, will come together thick and creamy.

Mistakes we made: we didn’t make pecorino and pasta water mix into enough of a paste before adding to the pan. Not enough pasta water. We probably also didn’t pan cook the gnocchi quite long enough. But it still turned out real good.