Name: Cacio e Pepe Baked Gnocchi Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 kg (2 lb) gnocchi; 3 tbsp butter; 4 garlic cloves, crushed; 1 tbsp freshly ground pepper; 2 tsp Italian herbs / Italian seasoning; 2 tbsp flour; 2 cups milk; 1 cup cream; ½ cup grated Parmesan cheese; salt, to taste; ½ cup grated mozzarella cheese

I absolutely love sharing this comforting and flavorful dish with friends and family: my Cacio e Pepe Baked Gnocchi Recipe. To me, this recipe captures all the cozy indulgence you want from an Italian-inspired meal, combining pillowy gnocchi with a luscious, peppery cheese sauce that bakes to golden perfection. It’s one of those dishes that feels special without being complicated, perfect for weeknights or a relaxed dinner gathering.

Why You'll Love This Cacio e Pepe Baked Gnocchi Recipe

What really excites me about this recipe is the incredible balance of flavors packed into every bite. The creamy sauce is rich but never heavy, thanks to the sharp bite of freshly ground pepper and the nutty depth from Parmesan cheese. It’s such a simple flavor profile, yet it tastes indulgently complex. The molten mozzarella topping adds a beautiful bubbling crust that just makes you want to dig right in.

From the moment I realized how straightforward the preparation is, this recipe became a go-to for me. It requires minimal prep, just a handful of ingredients, and the cooking process is mostly hands-off once everything gets into the oven. I love that about it — great taste without hours in the kitchen! Whether you’re an experienced cook or just looking for a satisfying meal with little fuss, this recipe fits the bill.

I often make this for casual dinners, but it’s surprisingly impressive for guests too. The smell alone fills the house with comfort and warmth, perfect for colder evenings or anytime you want a hearty, comforting dish. What really makes it stand out to me is how it takes classic Cacio e Pepe flavors and transforms them into something with fun textures and a cozy baked finish — truly a unique spin on a beloved Italian classic.

Ingredients You'll Need

The image shows a round silver pan held by a woman's hand covered with a white cloth with thin black stripes. Inside the pan, there is a creamy baked dish with a golden toaster browned top layer covered unevenly with melted cheese. There are small patches of crispy browned spots across the surface, with chopped green herbs scattered on top for color contrast. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe uses simple but essential ingredients that each play a crucial role in building flavor, creaminess, and texture. The gnocchi provide that soft, pillowy base, while butter, garlic, and pepper create the aromatic foundation. Cheese and cream ensure the sauce is decadently smooth and cheesy, and a bit of flour helps thicken everything to a perfect consistency.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

1 kg (2 lb) gnocchi: The star of the dish, bringing a soft, dreamy texture that soaks up the sauce beautifully.
3 tablespoon butter: Adds richness and helps create the flavorful base for the sauce.
1 tablespoon freshly ground pepper: Provides the characteristic spicy kick that defines Cacio e Pepe.
4 garlic cloves, crushed: Infuses the sauce with aromatic depth and warmth.
2 teaspoon Italian herbs or Italian seasoning: Brings in herbal notes that complement the cheese and pepper.
2 tablespoon flour: Thickens the sauce to a creamy, clingy texture perfect for coating the gnocchi.
2 cups milk: Forms a silky base for the sauce’s creamy consistency.
1 cup cream: Elevates the richness for a luxurious mouthfeel.
½ cup grated Parmesan cheese: Adds savory, salty complexity and authentic Cacio e Pepe flavor.
½ cup grated mozzarella cheese: Melts on top to create a bubbly, golden finish.
Salt to taste: Enhances all the flavors and balances the dish perfectly.

Directions

Step 1: Preheat your oven to 200°C (390°F). This ensures it’s nice and hot when you pop your gnocchi in for that perfect crispy top.

Step 2: In a large oven-proof pan, melt the butter over medium heat. Once melted, toss in the crushed garlic and freshly ground pepper. Let them cook gently for about 30 seconds until fragrant, but be careful not to burn the garlic.

Step 3: Sprinkle the flour over the butter, garlic, and pepper mixture. Stir it around and cook for another 30 seconds. This step helps cook out the raw flour taste, which is important for a smooth sauce.

Step 4: Slowly pour in the milk and cream while stirring or whisking to prevent lumps. Keep stirring until the mixture is smooth, then lower the heat. Let it simmer gently, stirring regularly, until it thickens into a creamy sauce – this usually takes around 5 to 7 minutes.

Step 5: Once thickened, add the Italian herbs and grated Parmesan cheese. Stir well to incorporate the cheese as it melts, then take the pan off the heat to prevent the sauce from breaking.

Step 6: Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook just until they start to float to the surface. This means they’re cooked through and ready.

Step 7: Using a slotted spoon, transfer the gnocchi directly into the pan with your creamy sauce. Gently stir to ensure every gnocchi is evenly coated with the luscious sauce.

Step 8: Sprinkle the grated mozzarella evenly over the top of the sauced gnocchi. Then, place the pan into your preheated oven and bake for about 15 minutes, or until the cheese topping is golden and bubbling beautifully.

Step 9: Remove the pan from the oven and let it cool for a few minutes before serving. This resting allows the sauce to thicken slightly for perfect spoonfuls every time.

Servings and Timing

This Cacio e Pepe Baked Gnocchi Recipe generously serves 8 people, making it a fantastic choice for family dinners or small get-togethers. The preparation time is about 10 minutes, mostly peeling and prepping garlic and measuring your ingredients. The cooking time, including boiling the gnocchi and baking, takes roughly 30 minutes. Altogether, you’re looking at about 40 minutes from start to finish, which feels quick given how impressive and comforting the final dish is. No extra resting time is required beyond the brief cooling after baking.

How to Serve This Cacio e Pepe Baked Gnocchi Recipe

The image shows a close-up of a creamy white sauce covered dish with chunks of light beige and speckled mushroom pieces, lifted by a utensil with long strings of melted cheese stretching from the main portion below. The sauce looks smooth and thick, covering the ingredients fully, with some small green herb sprinkles on top. The dish sits on a white plate with a white marbled background, making the creamy texture and soft colors stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

I like to serve this dish straight from the oven while it’s warm and bubbling, which highlights the gooey cheese and silky sauce perfectly. It pairs wonderfully with crisp, fresh green salads dressed lightly with lemon vinaigrette to cut through the richness. Roasted or sautéed vegetables like asparagus, broccoli, or green beans also make excellent sides that add both color and texture.

For presentation, I often garnish with a sprinkle of freshly chopped parsley or extra cracked black pepper on top, adding a little peppery freshness and a pop of green. Serving it in the same pan it’s baked in makes for a rustic, inviting look that’s perfect for casual dinners.

When it comes to drinks, a chilled glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc complements this dish beautifully, balancing its creamy richness. If you prefer non-alcoholic options, sparkling water with a slice of lemon or a lightly brewed iced tea works wonderfully. This dish fits any occasion from cozy weeknight meals to more festive gatherings, and it’s best enjoyed hot or warm to keep the cheese luscious and soft.

Variations

Over time, I’ve enjoyed experimenting with this recipe to suit different tastes and dietary needs. For instance, using gluten-free flour instead of regular flour works well if you want a gluten-free version without sacrificing the creamy texture. I also sometimes swap the dairy cream for coconut cream to create a dairy-free adaptation, which turns out deliciously rich and slightly tropical in flavor.

If you’d like to add a flavor twist, incorporating some crispy pancetta or sautéed mushrooms into the sauce gives the dish an earthier, savory depth. For a bit of fresh brightness, stirring in chopped fresh basil or a hint of lemon zest just before baking can really lift the flavors.

For those who want an even crispier top, broiling the dish for the last two minutes of baking creates a golden crust with a bit more bite. Alternatively, you could pan-fry the gnocchi before adding the sauce and baking, which adds a lovely caramelized texture to the tender gnocchi.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I recommend transferring the gnocchi to an airtight container and storing it in the refrigerator. It keeps well for up to 3 days. Using a shallow, wide container helps the dish cool evenly and prevents it from becoming soggy.

Freezing

This dish freezes reasonably well if you want to save portions for later. Let the baked gnocchi cool completely, then place it in a freezer-safe container or a heavy-duty freezer bag, squeezing out as much air as possible. It will keep safely for about 1 to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating for best results.

Reheating

To reheat leftovers, I like to use either a microwave or an oven. For the microwave, cover the dish loosely and heat in short bursts, stirring in between to redistribute the sauce. However, reheating in the oven at 180°C (350°F) for 15-20 minutes (covered with foil to retain moisture) yields the best texture, bringing back that delightful creamy consistency and slightly crispy top without drying it out.

FAQs

Can I use store-bought gnocchi for this recipe?

Absolutely! Store-bought gnocchi works perfectly and saves time. Just be sure to cook them until they float to the surface before adding them to the sauce for the best texture.

Is it possible to make this recipe vegan?

Yes, with some adaptations. Use plant-based butter and cream substitutes, vegan Parmesan alternatives, and opt for a dairy-free mozzarella or omit it entirely. The flavor profile will differ slightly, but it still makes for a delicious, comforting meal.

What type of cheese is best for authentic flavor?

Parmigiano-Reggiano or good quality Parmesan is key for that classic, nutty cacio e pepe flavor. Using freshly grated cheese rather than pre-shredded ensures better melting and taste.

Can I prepare this recipe ahead of time and bake later?

Yes! You can prepare everything up to mixing the gnocchi with the sauce, cover tightly, and refrigerate for a few hours before baking. Just let it come to room temperature a bit before popping it in the oven for even cooking.

How spicy is the pepper in this dish?

The freshly ground black pepper gives it a moderate, lively heat that beautifully complements the creamy cheese without overwhelming the palate. You can adjust the amount to suit your personal spice preference.

Conclusion

I hope you give this Cacio e Pepe Baked Gnocchi Recipe a try soon — it’s truly one of my favorite ways to enjoy gnocchi with a rich, comforting twist. The combination of creamy, cheesy sauce with that peppery note and golden crust makes for a meal that’s both simple and special. Once you make it, I bet you’ll find yourself returning to it again and again for warm, satisfying dinners that feel like a big, cozy hug on a plate.