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Italian Cacio e Pepe Gnocchi with Roasted Broccoli
Potato gnocchi tossed with toasted black pepper, starchy pasta water, roasted broccoli, pecorino, parmesan, lemon and parsley.
- 500 g fresh potato gnocchi
- 120 g pecorino romano cheese
- 60 g parmesan cheese
- 2 tsp black peppercorns
- 400 g broccoli florets
- 3 whole garlic cloves
- 4 tbsp extra virgin olive oil
- 30 g butter
- 1 whole lemon
- 20 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Toss broccoli florets with 2 tbsp olive oil, sliced garlic, salt and pepper. Roast for 15-18 minutes until crispy edges form.
- Step 2
Bring large pot of salted water to boil. Coarsely grind black peppercorns in mortar and pestle.
- Step 3
Finely grate pecorino and parmesan cheeses, keeping separate. Zest lemon and set aside.
- Step 4
Cook gnocchi according to package instructions until they float, about 2-3 minutes. Reserve 200ml pasta water before draining.
- Step 5
In large pan, melt butter with remaining olive oil over medium heat. Add ground black pepper and toast for 30 seconds until fragrant.
- Step 6
Add hot gnocchi to pan with 100ml pasta water. Toss vigorously for 1 minute to create starchy base.
- Step 7
Remove from heat. Add pecorino gradually while tossing, adding more pasta water as needed to create creamy sauce.
- Step 8
Add roasted broccoli and garlic to pan. Toss gently to combine.
- Step 9
Serve immediately topped with parmesan, lemon zest, chopped parsley and extra black pepper.
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