Gnocchi with cheese and pepper “Cacho e Pepe” – a detailed recipe cooking. 
Photo of the dish:Ryan Liebe Time: 1 hour. 25 minutes Difficulty: medium Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. potato
- 1 tsp finely ground black pepper, plus 1.5 tsp. black coarse pepper
- A pinch of ground nutmeg
- 1 lightly beaten large egg
- From 1 to 1 1/4 Art. flour to knead the dough, and a little more, to sprinkle dough and tools, forming gnocchi
- 1 tbsp. pecorino romano cheese grated on a fine grater (approximately 60 gr.)
- 4 tbsp. l (60 gr.) Butter
- 0.5 tbsp. finely grated Parmesan cheese (approx. 30 gr.)
Recipes with similar ingredients: potatoes, flour, eggs, cheese pecorino romano, parmesan cheese, nutmeg, gnocchi (dumplings)
Recipe preparation:
- Put potatoes in a medium pan, pour cold water, to cover potatoes by 2.5 cm. Cook over medium heat 20-25 min (Check readiness with a knife: it should easily go into ready tuber.) Drain and let cool slightly. Peel potatoes from peel and pass through the mash a thin layer on a clean surface (do not build a “hill” of mashed potatoes). Give it completely cool for at least 10 minutes.
- In a small bowl, mix 1 tsp. salt, small black pepper and nutmeg; sprinkle the mashed potatoes with the mixture. Sprinkle potatoes with beaten egg, then sprinkle 1 tbsp. flour and 0.5 Art. pecorino. Knead the dough, lightly sprinkling it with flour (you can add up to 1/4 tbsp if necessary) until it becomes homogeneous mass, almost smooth and slightly moist, but not too sticky. Form a ball from the dough.
- Using a pastry scraper, cut the dough into 4 pieces; cover the dough with a kitchen towel. Take 1 piece of dough, cut in half; sprinkle with flour and carefully roll each half into 1.5 cm thick sausages. With a scraper or a sharp knife, cut each sausage into pieces 1.5 cm. And sprinkle with flour. Repeat with the remaining dough.
- Cover two baking sheets with clean kitchen towels; sprinkle flour. Cover your hands with a thin layer of flour, and roll in your palms from each small piece of dough is a ball. Put the ball on the cloves forks closer to the handle, hold the dough with your thumb in flour. Quickly squeeze the dough with one flick of your finger and twist it shell-shaped by moving your finger along the cloves to their edge. Repeat for all balls. Move onto prepared baking sheets the resulting gnocchi. (If desired, at this stage they can be freeze: first let freeze on baking sheets, and then transfer to a plastic bag with a fastener and store in freezer up to 3 weeks.)
- In a large pot, bring salted water to a boil and preheat the oven. In a large baking pan Melt the butter over medium heat. Stir in black pepper coarse grinding and fry for about 30 seconds. Add 3/4 tbsp. boiling water. Bring to a boil and cook until liquid halved in volume, 2-3 minutes. Remove from heat.
- For convenience, divide the gnocchi into several batches and with each do the following: put in a colander and shake off excess flour; then transfer to a pot of boiling water and cook until gnocchi will not surface, approximately 2 minutes; catch with a slotted spoon gnocchi and put in a pan. When all the gnocchi are in the pan mix them so that they are covered with sauce and return to the pan to medium fire. Bring the sauce to a boil, adding to 1/4 tbsp. water, left over if the gnocchi appears dry. Remove from heat and mix in 1/4 tbsp. pecorino and parmesan. Sprinkle on top the remaining 1/4 Art. pecorino and 1/4 tbsp. Parmesan Move pan in the oven and bake until the cheese is podzolotil, and the liquid does not gurgle, 1-2 minutes
