Cacio e Pepe Baked Gnocchi

This Cacio e Pepe baked gnocchi is a classic turned up a notch. Creamy, cheesy pepper sauce makes this a guaranteed family hit.

Ingredients

Full recipe + amounts can be found in the recipe card below.

• Gnocchi. I used store-bought gnocchi but you could use homemade too.
• Butter. 
• Pepper. Freshly ground.
• Garlic. 
• Italian herbs / Italian seasoning. 
• Flour. 
• Milk. 
• Heavy/Whipping cream. 
• Parmesan cheese. 
• Mozzarella cheese. 
• Salt.

How to make Cacio e Pepe baked gnocchi

1. Make the sauce: Melt butter in a large, oven-proof pan and add the garlic and pepper. Cook for 30 seconds then add in the flour. Cook the flour for 30 seconds then pour in the milk and cream. Stir/whisk until smooth then reduce the heat and allow to simmer, stirring regularly, until thick and creamy. Add the seasonings and Parmesan cheese. Take off the heat.
2. Cook the gnocchi: Bring a large pot of salted water to the boil. Add the gnocchi and allow to cook until the gnocchi starts to float to the surface. With a slotted spoon, remove the gnocchi and transfer to the pan with the sauce. Stir to coat the gnocchi with the sauce.
3. Bake: Top with grated mozzarella cheese and place in a preheated oven. Allow to bake for 15 minutes or until golden and bubbling. Remove from the oven, allow to cool for a few minutes then serve.

Can I make this ahead?

The gnocchi can be assemble and baked just before serving. Keep covered for a up to 2 hours at room temperature or overnight in the fridge. Leftover gnocchi can be kept in the fridge for up to 2 days and reheated before serving.

Serving suggestions

1. Green salad with lemon Parmesan dressing
2. Easy focaccia bread
3. Easy tomato salad

Gnocchi recipes

1. Bolognese baked gnocchi
2. Lamb ragu with cauliflower gnocchi
3. Creamy broccoli chicken gnocchi soup