Cacio e Pepe Gnocchi with Asparagus, Pea Tips & Burrata

Pillowy potato clouds made with Pecorino Romano & black pepper? Yes, please.

Gnocch’ Gnocch’, who’s there? (Sorry, I couldn’t help myself.) It’s another pitch-and-release recipe from my archive of publication pitches! Gnocchi are one of those things that look intimidating, but I promise, they are easier than you think. They’re a cooking project, but a fun one! And, I’ll walk you through some tips & tricks you can use along the way to achieve your perfect gnocchi. Want softer, more potato-forward dumplings? I got you. Or, maybe, like me, you like them fluffy with a little toothsome bite? We’ll cover how to get there, too!

Inspired by the iconic Italian pasta dish, cacio e pepe, these gnocchi are flavored with a generous amount of sharp, sheepy Pecorino Romano and crushed black peppercorns. This time of year, I like pairing these with anything fresh and green—here, it’s first-of-the-season asparagus and tender pea tips. But, if spring vegetables are still just out of reach where you live—good news!—these gnocchi love a plethora of produce. Try caramelized mushrooms, roasted cubes of winter squash and a handful or two of arugula, broccolini, burst cherry tomatoes, or even canned artichoke hearts + frozen peas.

This recipe is for paid subscribers only, but I understand a paid subscription isn’t in everyone’s budget. If you’re looking for free gnocchi content, try these cult classic Turmeric Gnocchi with Spring Vegetables or Sana Javeri Kadri and I’s Spinach Gnocchi with Smoky Burst Tomatoes.

PILLOWY, AND PAN FRIED TIL GOLDEN.