Gnocchi Cacio e Pepe
Ricotta Gnocchi, Truffle Butter, Pecorino Romano PDO, Chives
Chef Matthew Adler of Caruso’s Grocery | Washington, DC
Adapted by StarChefs | july 2024
INGREDIENTS
Truffle Butter:
1 pound butter
1 ounce roasted garlic purée
2 ounces black truffle purée
½ ounce truffle oil
1 teaspoon kosher salt
½ teaspoon black pepper
To Assemble and Serve:
Kosher salt
6 ounces ricotta gnocchi
1½ ounces grated Parmigiano-Reggiano
½ teaspoon ground black pepper
1½ ounces grated Pecorino Romano PDO
1 teaspoon chopped chives
Kosher salt
METHOD
For the Truffle Butter:
In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients. Mix until light and fluffy. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Bring a pot of salted water to a boil. Drop gnocchi and cook until gnocchi float to the surface. Strain, reserving pasta water. In a pan over medium heat, add 3 ounces Truffle Butter and enough reserved pasta water to thin. Once warmed through, add cooked gnocchi. Toss to coat in butter. Add Parmigiano-Reggiano and cook until cheese has melted and is well incorporated. Season with black pepper. Transfer to a serving plate. Top with Pecorino Romano PDO and chives.
