Gnocchi Cacio e Pepe with Crispy Artichokes

Gnocchi Cacio e Pepe with crispy artichokes is a rich variation of the classic Roman dish, with a modern twist given by the contrast with the artichokes. Here is the recipe with an Italian touch:

Ingredients

• 800 g of potato gnocchi (you can also make them at home if you prefer)
• 200 g of grated Pecorino Romano
• Freshly ground black pepper to taste
• 500 g of artichokes
• Flour as needed to flour the artichokes
• Extra virgin olive oil for frying
• Salt to taste
• 1 lemon (the juice, to prevent the artichokes from blackening)

Preparation

1. Clean the artichokes by removing the toughest outer leaves and the tips. Cut them into thin slices and place them in acidulated water with lemon juice to prevent them from blackening.
2. Bring a large pot of salted water to a boil.
3. Meanwhile, lightly flour the artichoke slices and fry them in hot oil until they become crispy. Drain them on paper towels and season with a little salt.
4. Cook the gnocchi in the boiling water and once they float to the top, remove them with a slotted spoon.
5. In a large pan, toast the freshly ground black pepper for one minute.
6. Turn off the heat and add the gnocchi directly to the pan with a bit of the cooking water.
7. Gradually add the grated Pecorino, stirring vigorously and adding more cooking water if necessary, to obtain a creamy sauce that coats the gnocchi.
8. Plate the gnocchi Cacio e Pepe and top with the crispy artichokes.

Recommended wine: A white from Lazio, like a Frascati, could go well with this dish, balancing the intense flavor of Pecorino with its freshness.

Curiosity

Cacio e pepe is a dish with a long history, dating back to the shepherds of ancient Rome. These ingredients were easily transportable and non-perishable, which made Cacio e Pepe an ideal dish for long journeys in the countryside.