How to prepare cacio e pepe gnocchi with fresh broad beans at home: a simple spring first course, seasonal variant of the traditional Roman cacio e pepe pasta

The gnocchi with cheese and pepper with the fresh beans I'm a simple spring first course easy to prepare and tasty, a variant seasonal classic Roman cheese and pepper gnocchi. The CHEESE AND PEPPER PASTA it is one of the four most traditional and famous Roman first courses together with CARBONARA, TOMATO AND BACON and Gricia. And if it is true that the Romans' favorite format is the famous ones fresh pasta tonnarelli, the use of gnocchi in addition to that of half sleeve. Tonnarelli, gnocchi and mezze sleeves are in fact three varieties of pasta that take very well with a creamy and thick sauce such as cacio e pepe.

Cheese and pepper with broad beans: tips for a perfect result

To prepare the gnocchi with cheese and pepper with the fresh beans you can use the ready-made potato gnocchi, which you find in the refrigerated section of all supermarkets. Or you can make them at home. I love them HOMEMADE GNOCCHI: are soft, melt in your mouth and for me they are a real ' comfort food '. Unfortunately a lot depends on the quality of the potatoes and this is a great unknown. Remember that the gnocchi are cooked less than a minute after they float to the surface: do not cook for too long or they will become soggy.

How to make a creamy cacio e pepe with broad beans

I recommend you buy them first beans of the season, small and soft. The bad news is that you have to remove both the first skin of the beans, i.e. the pod, is the skin that envelops each bean. I admit this is a bit of work’ long but I assure you that it is absolutely worth it.

Per obtain a creamy cacio e pepe it is essential to use a pecorino romano not too seasoned e grate it finely. Place it in a bowl and dilute it with the gnocchi cooking water. Remember that the pecorino cream must never touch either a too hot pot or a hot pan, otherwise the cheese will coagulate and you will just get a lumpy cream.

One last piece of advice is to toast the pepper for a few minutes before grinding it: in this way much more intense aromas will be released.

Cheese and pepper pasta: alternatives to the traditional recipe

If you love variations on the cacio e pepe theme, in addition to the original Roman recipe, also try:

• i BUCATINI CHEESE AND PEPPER WITH MUSSELS, a surprising sea and mountain taste
• the CHEESE AND PEPPER PASTA WITH FAVA BEANS AND ASPARAGUS, spring-like and with a thousand shades of green
• the CHEESE AND PEPPER WITH ASPARAGUS AND CRISPY RAW HAM, super tasty
• the PASTA WITH PECORINO, FAVA BEANS AND BACON, simple to make
• il RISOTTO WITH CHEESE AND PEPPER AND PRAWN TARTARE, refined and elegant
• i TONNARELLI CHEESE AND PEPPER WITH ARTICHOKES, with an intense flavour
• il RISOTTO WITH CHEESE AND PEPPER AND SHRIMPS NUT , for an important evening

CHEESE AND PEPPER GNOCCHI WITH FRESH FAVA BEANS

Portions: 4 Preparation: 30 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 5 voted )

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Ingredients

1 kilogram of homemade gnocchi or already ready

1 pound of fresh beans

half an onion

200 grams of grated aged pecorino Dop

salt and pepper

extra virgin olive oil

the gnocchi cooking water

Procedure

FOR THE BEANS - Remove the beans from the pod and then also remove the outer skins from each bean: It's a bit of a long job but it's worth it. Finely chop the onion and brown it in a pan with extra virgin olive oil, then add the beans and toss them for 4-5 minutes, seasoning with salt and pepper. Don't over-cook them, they only need to sauté for a few minutes to stay firm and bright green.

In a large bowl, place the pecorino and plenty of freshly ground black pepper.

Bring a pot of salted water to a boil and boil the dumplings. While the gnocchi are cooking (attention, they will be ready about a minute after floating to the surface), add two or three ladles of the gnocchi cooking water to the grated cheese, and emulsify everything, beating it quickly with a fork until you obtain a soft and homogeneous cream.

Season the gnocchi with the cream cheese by pouring them directly into the bowl: the cheese should not touch the hot pan or pot, otherwise it will coagulate and add half the beans.

Serve the cacio e pepe gnocchi with the broad beans and complete each dish with another spoonful of broad beans and a little black pepper. Bon appétit!

Note

Combination: our choice fell on a Franciacorta Docg Brut. Recommend, in particular, the Freccianera Brut 25 the cellar brothers In Arms. A fresh wine, made exclusively from Chardonnay, fruity and pleasant. Ideal companion for this recipe of spring.