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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.
Course
Dinner
Cuisine
American, Italian
Keyword
Baked gnocchi, Cacio e pepe, Cacio e pepe baked gnocchi
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Calories
346
kcal
Author
Alida Ryder
Ingredients
1
kg (2lb)
gnocchi
For the sauce
3
tbsp
butter
1
tbsp
pepper
freshly ground
4
garlic cloves
crushed
2
tsp
Italian herbs / Italian seasoning
2
tbsp
flour
2
cups
milk
1
cup
cream
½
cup
grated Parmesan cheese
½
cup
grated mozzarella cheese
salt
to taste
Instructions
Preheat the oven to 200°C/390°F.
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.
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.
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.
Nutrition
Calories:
346
kcal
|
Carbohydrates:
54
g
|
Protein:
13
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
20
mg
|
Sodium:
581
mg
|
Potassium:
171
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
320
IU
|
Vitamin C:
1
mg
|
Calcium:
236
mg
|
Iron:
5
mg