Red Cacio e Pepe Gnocchi
A fiery twist on the classic Italian dish, red cacio e pepe with a spicy kick of chili for a bold and flavorful pasta experience.
Ingredients
- 500 gr Fresh Gnocchi (those you find in the fridge section of your local supermarket)
- 200 ml Belmorso Arrabbiata Sauce
- 50 gr pecorino cheese grated
- 2 tbsp Belmorso Italian Extra Virgin Olive Oil
- optional parsley for garnishing
Instructions
- Boil the water for the gnocchi with plenty of salt. Use plenty of water, as you will need some for making the sauce.
- Throw the gnocchi to cook. They should be ready in 3-5 minutes.
- Take two ladles of pasta water and set it aside.
- Drain the gnocchi and put them back in the same pot.
- Add Belmorso Arrabbiata Sauce and two tablespoons Belmorso EVOO.
- Mix well.
- In a small bowl, add the grated pecorino cheese and 4 tablespoons pasta water. Mix, ad add more water if you think it needs it, always one tablespoon at a time. You want a creamy consistency but not too watery.
- Add that cream of pecorino cheese you just made back into the pot with the pasta and Arrabbiata sauce.
- Mix well over medium heat for 2 to 3 minutes.
- Take off the heat and serve your Red cacio e pepe gnocchi with chilli.
- You can drizzle more EVOO, sprinkle extra pecorino on top, and finish with some chopped fresh parsley.