Baked Gnocchi Cacio e Pepe Gratin
Baked Gnocchi Cacio e Pepe Gratin
Classic DishCacio 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
Instructions
Prepare the Sauce and Bake
- 1Preheat your oven to 200°C (400°F). Grease a medium-sized baking dish with butter.
- 2Bring 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.
- 3In a large bowl, combine the heavy cream, grated Pecorino Romano, and freshly ground black pepper. Stir until a smooth sauce forms.
- 4Add the drained gnocchi to the sauce and toss gently to coat evenly.
- 5Pour the gnocchi and sauce mixture into the prepared baking dish.
- 6Sprinkle the grated Parmesan cheese and additional Pecorino Romano over the top. Season with a little more black pepper if desired.
- 7Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and slightly crispy.
- 8Let it rest for a few minutes before serving.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 25 g
- Fat
- 35 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 25 g |
| Fat | 35 g |
| Carbs | 55 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.
