Gnocchi Cacio E Pepe

Make up the Idahoan mash as instructed by the packet. Season to taste and set aside to cool.

Once cooled, gradually add in the flour until a reasonably firm dough is formed that is no longer tacky. You may not need all of the flour. Divide the dough into four.

Flour your surface and roll each quarter into a long sausage shape, keeping the width about 2cm. Cut the rolled-out dough into 2cm pieces, roll each piece on its side and imprint with a fork to give a bit of texture before placing on a lightly floured tray/plate. Repeat until all of the dough has been shaped.

Bring a pot of salted water to a rolling boil. Boil the gnocchi in 2 batches to prevent it all sticking together, it’s cooked when it floats to the top. Remove it with a slotted spoon and transfer to a bowl whilst you cook the other batch. Once all of the gnocchi are cooked, make sure you reserve half a cup of the cooking water for the sauce.

Melt 1 tbsp of the butter in a frying pan, once it starts to foam lightly fry the gnocchi to give it some colour, this is best done in batches, setting to one side in a bowl once seared.

In the same, now empty pan, melt the remaining 3 tbsp of butter. Once it starts to foam, add in the cracked black pepper, followed by the reserved cooking water. Bring this to a boil, stirring continuously.

Once boiling, add in the parmesan cheese and continue to stir until everything is fully incorporated. Add the gnocchi back to the pan and coat with the sauce. Serve with an additional grating of parmesan and more pepper if required and enjoy.