Nocchi Cacio Pepe
Ingredients: fresh ricotta, 00 flour, free-range egg, pecorino romano, pepper · 60 min cook time · 700kcal · ~₩15,000
Ingredients
0.5kilo fresh ricotta, 300g 00 flour, 1개 free-range egg, 200g pecorino romano, 10g pepper
Instructions
1. Prepare a tray with baking paper for resting the ricotta gnocchi.
2. Break the ricotta with a fork in a bowl to make it easier to combine ingredients.
3. Add pecorino cheese to the ricotta and mix well until combined.
4. Add half of the flour to the ricotta and pecorino mixture and mix.
5. Add the egg to the mixture and mix again.
6. Add the rest of the flour and start kneading the dough. Press forward, fold back, and repeat. Do not over-knead.
7. If the dough is too wet, clean the bowl to gather any remaining flour. The dough should be thick.
8. Rest the gnocchi dough for about 10 minutes.
9. Flour the bench generously and place the rested dough on it. Flour the top of the dough as well.
10. Using a rolling pin, stretch the dough by rolling it forward and back.
11. Cut the stretched dough into strips about 1 inch wide.
12. Take a strip, flour the bottom and top, and roll it into a 'snake' by pressing in the middle and moving the dough to the sides.
13. Cut the 'snake' into small 'pillows' (gnocchi).
14. Add flour to the cut gnocchi and mix them to prevent sticking. Place them on the baking paper to rest.
15. Repeat the process for the remaining dough until all gnocchi are formed.
16. Toast pepper in a pan on medium-low heat for the cacio pepe sauce.
17. Add some toasted pepper to the pecorino cheese.
18. Boil the gnocchi in water without adding salt. They are ready when they float to the surface.
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