Cacio e pepe Gnocchi
This is one of the most famous Roman dishes, loved all over Italy. It is a very simple first course that requires only a few ingredients. The biggest challenge lies in getting the perfect balance: pitfalls can be cooking time, lumpy texture and too much salt. So if you want to taste a great cacio e pepe gnocchi you have come to the right place!
Potato flakes (water, dehydrated flake potatoes), 00 soft WHEAT flour, potato starch, 3% pecorino romano (sheep’s MILK, salt, lamb rennet and lactic ferments), 3% Dehydrated cheese (MILK, rennet salt, Preservative: Lysozyme [from EGG]), 0,3% black pepper, salt, flavor,acidity regulator: E 330, preservative: E 200. May contain traces of: Soy, Mustard, Eggs, Peanuts, Nuts (Pistachio, Hazelnuts), Fish, Mollusks.
IN A POT 1’/1’30”
Put a pot with plenty of salted water on the cooker. Once it boils, add the gnocchi. As soon as the gnocchi float, drain them and add your sauce of choice.
IN A PAN 2’/3′
Prepare a slightly liquid sauce and add the gnocchi directly from the package, cook over a high heat for a few minutes stirring gently until the sauce has thickened properly.
IN THE MICROWAVE 3’/5′
Put the gnocchi in a bowl and discard the package. Microwave them for 1′ to 3′ at 800 watts. When ready, stir in a sauce of your choice and microwave them for 1’30” more.
IN THE AIR FRYER 12′
Put the gnocchi in the air fryer and cook for 12’at 180 watts. Sprinkle with salt and serve with some dip sauces.
IN THE OVEN 15’/20′
Heat the oven to 200° and bake the gnocchi until golden brown.
Pour plenty of oil into a frying pan and heat it to a medium temperature. Add the gnocchi and deep-fry until golden brown.
|Energy||Kj / Kcal||583 / 138|
|of which saturated fat||gr||0.3|
|of which sugars||gr||0.6|