Gnocchi Fritti Cacio e Pepe
This modern-day classic, a creative merging of traditional Roman flavors, is served as a sharable antipasto at Trattoria da Cesare al Casaletto in Rome’s Gianicolense district.
5 ingredients
Prep: 10 mins
Cook: 10 mins
Gnocchi Fritti Cacio e Pepe
Ingredients (5)
Ingredients (5)
Instructions
Line a platter or baking sheet with paper towels.
Heat 1 inch of olive oil to 350 °F in a large frying pan or cast-iron skillet.
Fry the gnocchi (1 lb) in batches until golden brown, 3 to 4 minutes, then use a spider to transfer them to paper towels to drain.
Season with salt.
Meanwhile, whisk together the Pecorino Romano (1 ½ cups), pepper (2 tsp), and 0.5 cup of cold water in a small saucepan.
Cook over low heat, stirring constantly, until the sauce is just warmed, 3 to 4 minutes.
Take care not to overheat the mixture or the cheese will break. Spoon the sauce over a plate and serve with the fried gnocchi on top.
Serve immediately.
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