Gnocchi Cacio e Pepe

Preparation Stage

By Chef Matthew Adler of Caruso’s Grocery | Washington, DC Adapted by StarChefs

METHOD

For the Truffle Butter: In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients. Mix until light and fluffy. Transfer to an airtight container and refrigerate.

To Assemble and Serve:

Bring a pot of salted water to a boil. Drop gnocchi and cook until gnocchi float to the surface. Strain, reserving pasta water. In a pan over medium heat, add 3 ounces Truffle Butter and enough reserved pasta water to thin. Once warmed through, add cooked gnocchi. Toss to coat in butter. Add Parmigiano-Reggiano and cook until cheese has melted and is well incorporated. Season with black pepper. Transfer to a serving plate. Top with Pecorino Romano PDO and chives.