Cacio e pepe with zucchini flowers

Name: Cacio e pepe with zucchini flowers
Yield: 4 Servings
Ingredients: : 1 kg; : 12; : 1 spoon; : 100 gr; : generous

Cuisine:

Italian

Si mangia prima con gli occhi!

Serves 4
Medium

Ingredients

1 kg
12
1 spoon
100 gr
generous

Directions

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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Steps

Done

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!