Cacio e Pepe Potato Gnocchi


  • 4 large russet potatoes, scrubbed clean
  • 2 1/2 c. all-purpose flour, plus more for surface
  • 2 large eggs
  • 2 tsp. kosher salt
  • Freshly ground black pepper
  • 4 tbsp. butter
  • ¾ cup Grana Padano
  • 1/4 c. freshly Pecorino Romano


  1. Preheat oven to 400°. Poke potatoes all over with a fork and place directly on oven racks. Bake until easily pierced with a knife, about 1 hour. Let cool slightly.
  2. When potatoes are cool enough to handle, cut in half and scoop out insides. Discard skins. Run potatoes through a ricer or mash well with a fork.
  3. In a large bowl, combine riced potatoes, flour, eggs, salt, and a little pepper until a dough forms.
  4. Turn dough onto a lightly floured surface and knead until smooth, about 3 minutes.
  5. Divide dough into 4 pieces. Using your hands, roll each piece into a long rope, about ¾” in diameter. Cut ropes into 1” pieces. Place pieces on a lightly floured baking sheet. If dough is too soft to work with this at this point, place in freezer for 10 minutes to chill.
  6. On the back side of a fork, roll each piece along the tines to create ridges and place back on baking sheet.
  7. In a large pot of boiling salted water, cook gnocchi until it floats to the top, about 2 minutes. Reserve 1/2 cup of pasta water, then drain.
  8. Meanwhile, in a large skillet over medium heat, melt butter. Using a slotted spoon, add cooked gnocchi into melted butter. Season with several cranks of black pepper. Add Grana Padano and Pecorino and toss until melted and pepper is fragrant, about 2 minutes. Add pasta water, a couple tablespoons at a time to help sauce come together, as needed.
  9. Serve warm with more Parmesan.