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Moretti's Cacio e Pepe
25 mins Prep Time
1 hours 10 mins Cook Time
Hailing from Montreal, Italian restaurant Moretti recently opened up a second location in Toronto's Fashion District. The Italian spot is known for their rich pastas and homemade Neapolitan-style pizzas.
The restaurant has recently started to offer takeout and delivery but if you're looking to improve your homemade pasta making skills, try Morettit's original recipe for gnocchi in cacio e pepe sauce. The pillowy potato dumplings are encased in a creamy, peppery sauce that only consists of a few ingredients you probably already have on hand.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto, @morettitoronto and Moretti's executive chef @semprealessio!
Directions
Gnocchi
5 Steps
Step 1
Roast potatoes in oven at 375 degrees Fahrenheit for 45 minutes to 1 hour or until tender.
Step 2
Peel and pass through food mill while still warm.
Step 3
Add the rest of the ingredients (flour, yolk, salt) and mix together with your hands. Knead slightly until you have a formed ball of dough.
Step 4
Cut ball of dough into a few sections, roll sections out into strips and cut small dumplings (roughly 1 inch). If you would like gnocchi to have small grooves, use a gnocchi paddle or roll the dumplings down the back of a fork.
Step 5
Gnocchi recipe makes enough for roughly 10-12 people.
Cacio e Pepe
3 Steps
Step 1
Boil a large pot of water. Salt liberally and cook gnocchi until they float to the top. Reserve pasta water.
Step 2
Meanwhile, heat olive oil in a frying pan set over medium-high heat, add pepper so it toasts and becomes aromatic. Then add pasta water. Add cooking cream and black truffle paste to pan.
Step 3
Remove gnocchi from boiling water into frying pan of olive oil and pepper. Remove from heat, add butter and cheese. Slowly incorporate by stirring or moving the pan so the gnocchi becomes encased in a creamy sauce. Adjust consistency with adding more pasta water or cheese.
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