Cacio e Pepe Gnocchi with Cauliflower
Gnocchi typically comes in one-pound packages. If you want to make a smaller portion simply use a one-pound package and slightly decrease the amount of cheese used.
- 1 1/2 lbs 7 to 8 cups cauliflower florets, cut into bite-sized pieces
- 1/4 cup extra-virgin olive oil, divided
- 3 teaspoons ground black pepper, divided
- 5 tablespoons unsalted butter, sliced
- 1 1/2 lbs gnocchi
- 1/3 cup grated Pecorino Romano cheese
- 1/3 cup grated Parmesan cheese
- Add water to a large pan and to bring to a boil. The water needs to be boiling once the cauliflower has been cooked.
- Add the olive oil and 1 teaspoon of black pepper into a large skillet. Warm over medium-high heat. Once hot, about 4 to 5 minutes, add the cauliflower and stir to coat. Cover and cook for 9 to 12 minutes (or until the cauliflower is slightly browned and softened). Stir occasionally. Once cooked reduce the heat to low and add the butter. Allow the butter to melt and stir to coat the cauliflower. Cover the skillet and keep warm on low.
- Add the gnocchi to the boiling water. Once cooked, about 3 to 4 minutes, the gnocchi will float to the top of the water.
- Remove the gnocchi from the water and add to the skillet with the cauliflower. Increase the heat to medium-low. Add the remaining 2 teaspoons of pepper, pecorino and parmesan to the skillet. Stir to coat. Add a 1/4 cup to 1/2 cup of the gnocchi cooking liquid to the skillet. Stir to combine and serve immediately.