Parisian Gnocchi Cacio e Pepe with Wild Mushrooms
- Mixing bowls
- Bench scraper
- Large skillet
- Large pot
- Kitchen scale
- Box grater
INGREDIENTS
- 1 cup/240 milliliters whole milk
- 3.5 ounces/100 grams unsalted butter
- 1 teaspoon/5 grams smooth Dijon mustard
- ¾ teaspoon/4 grams salt
- 1â…” cups/200 grams all-purpose flour
- ¾ cup/80 grams Parmesan cheese, finely grated
- 3 large eggs/150 grams
Sauce:
- 1 heaping teaspoon ground black pepper
- 3.5 ounces/100 grams unsalted butter
- â…” cup/60 grams Parmesan or Pecorino cheese, finely grated
- 1 shallot, finely chopped
- 1 cup/120 grams wild mushrooms, sliced
INSTRUCTIONS
- In a medium saucepan, heat the milk, butter, salt, and mustard over medium heat until the butter melts and the mixture just begins to simmer. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Remove from heat and let cool for a few minutes. Stir in the Parmesan, then beat in the eggs one at a time until the dough is smooth, glossy, and pipeable.
- Transfer the dough to a piping bag and snip off the tip. On a lightly floured surface, pipe long strips, dust with flour, and cut into bite-size pieces. Arrange the gnocchi on a floured tray and freeze until firm, about 20 minutes.
- In a large skillet, toast the black pepper over medium heat for about 30 seconds to bring out its aroma. Add half of the butter and the shallot, and cook until softened. Add the mushrooms and sauté until golden brown and tender.
- Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 3 minutes. Transfer them directly to the skillet using a slotted spoon, reserving some of the cooking water. Add the remaining butter and cheese, tossing gently over low heat while adding a splash of the cooking water to form a creamy emulsion. Serve immediately with mushrooms, extra Parmesan and microgreens.
FAQ
The difference between Parisian gnocchi and traditional gnocchi
Parisian gnocchi differs from traditional potato gnocchi in both ingredients and texture. Traditional gnocchi is made from boiled potatoes mixed with flour and sometimes egg, producing a soft, slightly dense dumpling. Parisian gnocchi, however, is made from pâte à choux, a French dough of milk, butter, flour, and eggs. This results in a lighter, airier texture that becomes crisp on the outside and creamy inside when sautéed.
What wine pairs best with Parisian gnocchi cacio e pepe?
A Chardonnay with balanced acidity or an unoaked version enhances the creamy sauce without overwhelming it. Alternatively, a Pinot Grigio or Sauvignon Blanc offers freshness and citrusy notes that complement the pepper and Parmesan. For red wine lovers, a light-bodied Pinot Noir or Chianti works well, adding subtle fruitiness and earthy undertones that echo the mushrooms. The key is to choose a wine with moderate acidity to balance the dish’s richness and highlight its delicate flavors.
Can I prepare the Parisian gnocchi cacio e pepe in advance?
The gnocchi dough can be piped, cut, and frozen before boiling. Once frozen, transfer the gnocchi pieces to an airtight container or freezer bag, where they can be stored for up to one month. When ready to cook, boil the gnocchi directly from frozen until they float to the surface, then proceed with the sauce. The cacio e pepe sauce is best made fresh, but you can toast the pepper and chop the shallot in advance for quicker assembly.
What type of cheese works best for Parisian gnocchi cacio e pepe?
The classic choice for Parisian gnocchi cacio e pepe is a blend of Parmesan and Pecorino Romano. Parmesan adds a nutty, smooth flavor, while Pecorino contributes a sharp, salty edge that enhances the peppery sauce. It’s important to use freshly grated cheese rather than pre-shredded varieties, as they melt better and help create a smooth emulsion. The balance between the two cheeses can be adjusted to taste—using more Pecorino for a bolder bite or more Parmesan for a mellower result.
Can I add vegetables or proteins?
Parisian gnocchi cacio e pepe pairs beautifully with additions like sautéed mushrooms, spinach, or peas for extra texture and flavor. For protein, pan-seared shrimp, grilled chicken, or crispy pancetta complement the creamy, peppery sauce without overpowering it. When adding vegetables, cook them in the same skillet as the sauce to absorb the flavor of the butter and pepper base. If using proteins, fold them in at the end so they remain tender.
Can I bake or pan-sear the gnocchi for extra texture?
Baking or pan-searing adds excellent texture to Parisian gnocchi cacio e pepe. After boiling, the gnocchi can be sautéed in butter until golden and crisp on the outside while remaining soft and creamy inside. This method enhances the contrast between textures, creating a rich bite that holds the cacio e pepe sauce beautifully. Alternatively, you can bake the boiled gnocchi in a lightly buttered dish with a sprinkle of cheese for a gratin-style version. Both methods intensify flavor and give a slightly nutty aroma as the cheese caramelizes, adding depth to the dish.
What is the best way to achieve a smooth, creamy sauce?
The secret to a smooth sauce lies in creating an emulsion between butter, cheese, and pasta water. For Parisian gnocchi cacio e pepe, it’s important to use finely grated cheese and melt it slowly over low heat while tossing with the gnocchi. Add small amounts of hot cooking water gradually, stirring constantly until the sauce becomes glossy and coats each piece evenly. Overheating can cause the cheese to clump, so gentle heat and continuous motion are key. The starch in the gnocchi water helps bind the sauce, giving it that signature silky consistency.
Can I make Parisian gnocchi cacio e pepe gluten-free?
You can make a gluten-free version of Parisian gnocchi cacio e pepe by using a gluten-free all-purpose flour blend designed for baking. Choose one that includes rice flour and starches such as potato or tapioca for best texture. The pâte à choux base works well with these blends, maintaining a light and tender consistency. Be sure to measure by weight for accuracy, as gluten-free flours absorb moisture differently.
