How do I make Cacio e Pepe baked gnocchi from scratch?

To make Cacio e Pepe baked gnocchi, start by cooking gnocchi in boiling salted water until they float. Drain and toss them with a mixture of finely grated Pecorino Romano cheese and freshly ground black pepper. Arrange the gnocchi in a baking dish, sprinkle extra cheese on top, and bake at 375°F (190°C) for about 15–20 minutes until golden and bubbly. This method gives the classic creamy, cheesy flavor with a crispy baked texture.

Can I prepare Cacio e Pepe baked gnocchi ahead of time?

Yes, you can assemble the gnocchi casserole ahead and refrigerate it. After tossing the cooked gnocchi with cheese and pepper, cover the baking dish tightly and refrigerate for up to 24 hours. Bake it directly from the fridge, adding a few extra minutes to the baking time so it heats evenly. Avoid assembling it too far in advance to prevent sogginess.

What type of cheese is best for Cacio e Pepe baked gnocchi?

Pecorino Romano cheese is the traditional and preferred choice for Cacio e Pepe baked gnocchi. It offers a sharp, salty flavor that balances the pepper’s heat. For a creamier texture, you can mix Pecorino with Parmesan, but avoid milder cheeses as they won’t provide the characteristic tang and depth.

How can I make sure my baked gnocchi don’t become soggy?

To prevent soggy gnocchi, cook them just until they float in boiling water and drain immediately. Toss with the cheese and pepper mixture while still warm to help the sauce cling without excess moisture. When baking, use a shallow dish and avoid adding additional liquid. Baking uncovered will help achieve a crispy top.

Can I freeze Cacio e Pepe baked gnocchi for later?

Freezing baked gnocchi is possible but best done before baking. After assembling the gnocchi with cheese and pepper, cover tightly and freeze for up to 1 month. When ready to eat, bake it from frozen, adding extra baking time and covering it loosely with foil to prevent drying out. This method preserves texture better than freezing after baking.

Cacio E Pepe Baked Gnocchi: Simple Dinner In 30 Minutes

Name: Cacio E Pepe Baked Gnocchi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: – 1 kg (2 lb) gnocchi (store-bought or homemade); – 3 tablespoons butter; – 1 tablespoon freshly ground pepper; – 4 garlic cloves, crushed; – 2 teaspoons Italian herbs or Italian seasoning; – 2 tablespoons flour; – 2 cups milk; – 1 cup heavy or whipping cream; – ½ cup grated Parmesan cheese; – ½ cup grated mozzarella cheese; – Salt to taste

Ingredients

– 1 kg (2 lb) gnocchi (store-bought or homemade)

– 3 tablespoons butter

– 1 tablespoon freshly ground pepper

– 4 garlic cloves, crushed

– 2 teaspoons Italian herbs or Italian seasoning

– 2 tablespoons flour

– 2 cups milk

– 1 cup heavy or whipping cream

– ½ cup grated Parmesan cheese

– ½ cup grated mozzarella cheese

– Salt to taste

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Instructions

1-First, melt the butter in a large oven-proof pan and add the garlic and freshly ground pepper, cooking for 30 seconds to release their flavors.

2-Then, stir in the flour and cook for another 30 seconds to build a base for the sauce.

3-Next, whisk in the milk and cream until smooth, reduce heat, and simmer while stirring until the mixture thickens and turns creamy.

4-Once the sauce is ready, remove it from the heat and mix in the Italian herbs, Parmesan cheese, and salt to taste.

5-In a separate pot, bring salted water to a boil and add the gnocchi, cooking until they float to the surface.

6-Use a slotted spoon to transfer the cooked gnocchi to the sauce, stirring to coat them evenly, then sprinkle mozzarella cheese on top.

7-Finally, bake the dish for 15 minutes or until the top is golden and bubbling.

8-Let it cool for a few minutes before serving to enjoy the full flavor.

Notes

🍽️ This dish can be assembled ahead and baked just before serving.
❄️ Store assembled dish covered for up to 2 hours at room temperature or refrigerate overnight.
♨️ Leftovers keep well for up to 2 days in the refrigerator and reheat nicely.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking, Simmering
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 346
Sugar: 4g
Sodium: 581mg
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 54g
Fiber: 4g
Protein: 13g
Cholesterol: 20mg