Gnocchi Cacio e Pepe with Crispy Artichokes

The gnocchi cacio e pepe with crispy artichokes are a rich variation of the classic Roman dish, with a touch of modernity 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 to taste for dusting the artichokes
• Extra virgin olive oil for frying
• Salt to taste
• 1 lemon (the juice, to prevent the artichokes from turning black)

Preparation

1. Clean the artichokes by removing the tougher outer leaves and the tips. Slice them thinly and place them in water acidulated with lemon juice to prevent them from browning.
2. Bring a pot with plenty of salted water to a boil.
3. In the meantime, lightly flour the artichoke slices and fry them in hot oil until they become crispy. Drain them on paper towels and lightly salt them.
4. Cook the gnocchi in the boiling water and when they float to the surface, drain them with a slotted spoon.
5. In a large pan, toast the freshly ground pepper for a minute.
6. Turn off the heat and add the gnocchi directly to the pan with a little cooking water.
7. Gradually add the grated pecorino, stirring vigorously and adding more cooking water if necessary, until you obtain a creamy sauce that coats the gnocchi.
8. Plate the cacio e pepe gnocchi and place the crispy artichokes on top.

Recommended wine: A white from Lazio, such as a Frascati, could pair well with this dish, balancing the intense flavor of the pecorino with its freshness.

Trivia

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.