Description
This Cacio e Pepe Baked Gnocchi recipe combines pillowy gnocchi with a creamy, cheesy sauce infused with garlic, freshly ground pepper, and Italian herbs. Finished with a golden mozzarella topping baked to bubbly perfection, it’s a comforting Italian-inspired dish perfect as a hearty main or side.
Ingredients
Gnocchi
- 1 kg (2 lb) gnocchi
Sauce
- 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
Topping
- ½ cup grated mozzarella cheese
Instructions
- Preheat oven: Preheat your oven to 200°C (390°F) to prepare for the final baking step.
- Make the sauce base: Melt the butter in a large, oven-proof pan over medium heat. Add crushed garlic and freshly ground pepper, cooking for about 30 seconds to release their flavors.
- Add flour: Stir in the flour and cook for another 30 seconds to form a roux, which will thicken your sauce.
- Add milk and cream: Gradually pour in the milk and cream while whisking continuously, ensuring a smooth, lump-free sauce. Reduce heat and let it simmer, stirring often until thick and creamy.
- Season and add cheese: Stir in the Italian herbs, salt to taste, and Parmesan cheese. Remove the pan from heat to avoid curdling the sauce.
- Cook gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, indicating they are done.
- Combine gnocchi with sauce: Using a slotted spoon, transfer the cooked gnocchi directly into the pan with the creamy sauce. Stir gently to coat all the gnocchi evenly.
- Add mozzarella and bake: Sprinkle grated mozzarella cheese evenly over the gnocchi and sauce. Place the pan in the preheated oven and bake for 15 minutes, or until the top is golden and bubbling.
- Serve: Remove from oven, let it cool for a few minutes for easier serving, then serve warm as a comforting, cheesy meal.
Notes
- Using an oven-proof pan allows you to make the sauce and bake the dish without transferring, minimizing cleanup.
- Freshly ground pepper is essential for authentic flavor—adjust quantity based on your preference for spice and aroma.
- If you don’t have cream, you can substitute with an equal amount of full-fat milk plus an extra tablespoon of butter.
- The gnocchi can be store-bought or homemade; just ensure they’re cooked until they float before baking.
- For extra crispiness, you can broil the dish for the last 1-2 minutes but watch closely to prevent burning.
