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Cacio e pepe with zucchini flowers

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Adjust Servings:
1 kg potatoes gnocchi
12 zucchini flowers
1 spoon extra virgin olive oil
100 gr grated pecorino romano
generous pepper
pasta cooking water

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Cacio e pepe with zucchini flowers


Si mangia prima con gli occhi!

  • Serves 4
  • Medium




I love the combination of  potatoes gnocchi and Cacio e Pepe sauce, because this kind of pasta helps you to make a really creamy sauce, without adding butter or cream.

Furthermore, the sweetness of potatoes contrasts the strong salty flavour of pecorino, making the whole plate very balanced and tasty!



The secret to making your sauce creamier is to grate pecorino twice, so it will be finer and easier to mix with cooking water!


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Fill a large saucepan with water and bring it to a boil.
While wash and cut in half your zucchini flowers. Let them to cook in a pan with a drizzle of oil and salt, without letting them to cook much so they do not change color and flavour.
When water boil, add salt and immerse your gnocchi. When they float, drain them with a small colander and pour them a little at a time into a pan, where you have already heated a big spoon of gnocchi cooking water and a bit of pepper. Add grated pecorino and mix well.
Now you can add a bit of cooking water, a bit of grated pecorino and a bit of pepper at time, until you reach the right creaminess. You do not to add butter or cream.
Serve with 3 zucchini flowers per each on top. If you would like to make your plate even more beautiful, add some purple rosemary flowers.
Enjoy with a glass of white wine!


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