Douglass Williams’ Ricotta Gnocchi Cacio e Pepe

Ingredients

4 cups whole-milk ricotta
2 cups finely grated Parmesan, divided
1 large egg, plus 2 egg yolks
1 1/2 teaspoons kosher salt, plus more for the cooking water
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 1/2 cups all-purpose flour

Instructions

First, make the gnocchi: In a large bowl, mix together the ricotta, 1 cup Parmesan, egg and yolks, salt, pepper, and nutmeg until smooth. Add half the flour to the mixture, folding it in gently with a spatula or plastic bench scraper. Add the remaining flour, gently folding until it’s almost fully incorporated. (This should take less than 5 minutes.) Turn the mixture out onto a lightly floured surface and shape into a loaf about 1 foot long. Divide crosswise into 8 equal portions. Roll each portion with your fingertips into a “rope” about 1/2 inch thick, then cut into individual pieces. Toss the pieces in flour to coat. Transfer to a lightly floured rimmed baking sheet, cover with a clean kitchen towel, and set aside.

Bring a large pot of salted water to a boil. You’ll want to make the cacio e pepe sauce while the gnocchi cooks so that everything finishes at the same time. Drop the gnocchi into the water and boil until it rises to the surface.

Meanwhile, make the sauce.