My absolutely favorite pasta is gnocchi. Pronounced nyok-ee, this type of pasta dates back to Roman times when they were made from semolina dough that was mixed with eggs. Roman legions spread the dish throughout the European region as they were conquering those areas. Gnocchi was inexpensive, easy to prepare, and filling, making it a peasant delicacy.
Different variations of gnocchi have developed since then. Some were made from squash and breadcrumbs added to ordinary wheat flour or cornmeal. Others were made of cheese and potatoes. The cheese and potato variety became the potato dumplings of today in the 16th century when potatoes were introduced to Europe. Part pasta and part dumpling they are versatile and delicious.
In this dish, mushrooms are roasted and added to cheese and pepper coated gnocchi. This meal is full of rich and spicy flavor and perfect for this time of the year!
Cacio e Pepe Mushroom Gnocchi
Cacio e Pepe Mushroom Gnocchi (adapted from Ginerva Iverson via foodnetwork.com) Total Time Required: 55 minutes, Active Time: 20 minutes, Yield: 2 to 3 servings
Ingredients:
- 3/4 pounds mushrooms, sliced 1/4” thick
- 1-1/2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 1 pound potato gnocchi
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 teaspoons freshly ground black pepper
- 1-1/2 cups freshly grated Parmesan, plus more for serving
- 2 tablespoons chopped fresh parsley, if desired
Directions:
Preheat the oven to 425ºF. Put the mushrooms on a baking sheet and toss them with the olive oil, 3/4 teaspoon salt and several grinds of pepper.
Add olive oil, salt and pepper to the mushrooms.
Cook, stirring every 10 minutes, until golden, about 35 minutes.
Roast the mushrooms.
Meanwhile, place 1-1/2 cups of water and a pinch of salt in a high sided skillet or large saucepan. Bring the water to a boil over high heat and immediately add the gnocchi. Cover and cook until tender.
Remove the pan from the heat and stir in the butter, olive oil, and 2 teaspoons of black pepper.
Add the butter, olive oil, and pepper to the gnocchi.
Add the Parmesan and mushrooms and stir until the mushrooms are heated through and the cheese is melted, about 2 minutes, returning to low heat if needed.
Add the mushrooms and the Parmesan to the pan.
Transfer to a serving bowl and top with the parsley, if using. Drizzle with more olive oil.
Transfer to a serving bowl and top with parsley and additional olive oil, if desired.
Serve with additional Parmesan on the side.
Cheese, pepper, and mushrooms make a lovely addition to this favored pasta! ~Linda
Cacio e Pepe Mushroom Gnocchi (adapted from Ginerva Iverson via foodnetwork.com) Total Time Required: 55 minutes, Active Time: 20 minutes, Yield: 2 to 3 servings
Ingredients:
- 3/4 pounds mushrooms, sliced 1/4” thick
- 1-1/2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 1 pound potato gnocchi
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 teaspoons freshly ground black pepper
- 1-1/2 cups freshly grated Parmesan, plus more for serving
- 2 tablespoons chopped fresh parsley
Directions:
Preheat the oven to 425ºF. Put the mushrooms on a baking sheet and toss with the olive oil, 3/4 teaspoon salt and several grinds of pepper. Cook, stirring every 10 minutes, until golden, about 35 minutes.
Meanwhile, place 1-1/2 cups of water and a pinch of salt in a high sided skillet or large saucepan. Bring the water to a boil over high heat and immediately add the gnocchi. Cover and cook until tender.
Remove the pan from the heat and stir in the butter, olive oil, and 2 teaspoons of black pepper. Add the Parmesan and mushrooms and stir until the mushrooms are heated through and the cheese is melted, about 2 minutes, returning to low heat if needed. Transfer to a serving bowl and top with the parsley, if using. Drizzle with more olive oil. Serve with additional Parmesan on the side.