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Baked Gnocchi Cacio e Pepe Gratin

Cacio e Pepe

Prep: 15 min • Cook: 25 min. Tender gnocchi baked in a rich Cacio e Pepe sauce with a crispy, golden-brown topping for a comforting casserole experience.

Preparation time
15 min
Cooking time
25 min
Total time
40 min
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

Gnocchi and Sauce

  • 18oz potato gnocchi(fresh or store-bought)
  • 4oz pecorino romano(finely grated, plus extra for topping)
  • 2 tbsp black pepper(freshly ground)
  • 8 1/8 fl oz heavy cream
  • 2oz parmesan cheese(grated)
  • 1 tbsp butter(for greasing the dish)
  • salt(to taste)

Instructions

Prepare the Sauce and Bake

  1. Preheat your oven to 200°C (400°F). Grease a medium-sized baking dish with butter.
  2. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions, usually until they float to the surface. Drain well.
  3. In a large bowl, combine the heavy cream, grated Pecorino Romano, and freshly ground black pepper. Stir until a smooth sauce forms.
  4. Add the drained gnocchi to the sauce and toss gently to coat evenly.
  5. Pour the gnocchi and sauce mixture into the prepared baking dish.
  6. Sprinkle the grated Parmesan cheese and additional Pecorino Romano over the top. Season with a little more black pepper if desired.
  7. Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and slightly crispy.
  8. Let it rest for a few minutes before serving.

Nutrition

Servings
4
Serving size (imperial)
11.6 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories650 kcal197 kcal2,600 kcal
Protein25 g7.6 g100 g
Fat35 g10.6 g140 g
Carbs55 g16.7 g220 g

Tips

  • Grate your Pecorino Romano finely for a smoother sauce that emulsifies beautifully.
  • Ensure the sauce is thick enough before adding gnocchi; it will loosen slightly in the oven.
  • Serve hot, perhaps with a simple side salad for a complete and satisfying Italian meal.

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