Potato Gnocchi with Pecorino Romano Cream Sauce

| By: Natalie Skopicki |

Potato gnocchi is a classic Italian dish that can be served with many different sauces. The Pecorino Romano cream sauce in this recipe adds a rich flavor, making for a delicious and decadent dish. While native to Italy, Pecorino Romano can be found at most grocery stores in America. Do not substitute with parmigiano cheese. Pecorino Romano is saltier and tangy whereas parmigiano reggiano is nutty and a bit milder.

Ingredients

For the Pecorino Romano Sauce:

• 4 tbsp salted butter

• 1 tsp ground black pepper

• 1 cup grated Pecorino Romano cheese

• ½ cup reserved pasta water

For the Potato Gnocchi:

• 2 white potatoes

• 2 cups all-purpose flour (plus a pinch extra in order to flour the preparation surface)

• 1 egg

Garnish (optional):

• Grated Pecorino Romano cheese to taste

• Parsley to taste

Cooking Instructions

1. Add salt to a large pot of water and bring to a boil

2. Peel both potatoes and add to pot

3. Cook for 15 minutes until tender (the potatoes should not be completely soft)

4. Allow potatoes to cool and then mash with a potato masher

5. If you do not own a potato masher, a fork will work

6. Combine 1 cup of the potato mixture along with the flour and egg in a large bowl

7. Knead until dough forms

8. Separate the dough into 6 portions and roll each one into a long, thin log

9. Flour a surface and cut the logs into pieces, ~1/2 inch each

10. Optional: use a fork to press the gnocchi, adding small grooves

11. Bring a large pot of water (lightly salted) to a boil and drop in the gnocchi

12. Cook for 3-5 minutes

13. While the gnocchi boils, grate the Pecorino romano

14. Gnocchi will rise to the top when ready

15. Set aside ½ cup pasta water and then drain the gnocchi

16. Melt the butter and add the black pepper, letting cook for one minute

17. Add the gnocchi and Pecorino Romano

18. Quickly add the pasta water that had been set aside and stir until emulsified

19. Garnish with more Pecorino Romano cheese and parsley

Notes

1. This recipe works best with all-purpose potatoes (preferably Yukon or Russet) as they hold their shape well and do not retain moisture. However, sweet potatoes or other potato varieties can be used. Gnocchi can be prepared in advance and kept in the refrigerator for up to two days in an air-tight container. When ready to eat, simply heat the gnocchi over the stovetop or in a microwave with your favorite sauce and enjoy. This recipe can be scaled back to create an appetizer portion.