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  • Prep
    40 minutes
  • Cooking
    Just over an hour
  • Serves
    4

Cacio e pepe gnocchi

Ingredients

3 (850g) Sebago potatoes
1 cup plain flour
125g Liddells Lactose Free Shredded Parmesan Cheese, plus extra to serve 
2 tsp freshly ground black pepper, plus extra to serve
1 egg
⅓ cup extra virgin olive oil
2 garlic cloves, crushed
1 lemon, juiced
Watercress salad to serve 

Directions

Step 1

Peel the potatoes (net weight will be 750g). Cut into even 4cm pieces then place in a saucepan, cover with water, place over medium high heat and bring to a boil. Cook for 15 minutes or until completely tender, but not falling apart.

Drain and allow to steam dry in a colander for 15 minutes to remove excess moisture.

Mash with a potato masher then gently fold through the flour and season with 2 tsp salt and 2 tsp freshly cracked black pepper.

Stir through 75g of Liddells Lactose Free Parmesan to combine and then add the egg.

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