This easy 20-minute dinner has cacio e pepe vibes, one summer superstar, and one hero ingredient.
Fred Hardy
The test kitchen has dubbed this theeasiest weeknight dinnerever.
Corn cooks alongside freshly ground black pepper until the latter is toasted and aromatic.
Photo:Fred Hardy
Then a sauce comes together with miso and pecorino cheese, two ingredients that add very big flavor.
Cooks notes: shelf-stable gnocchi will work in this recipe, but refrigerated gnocchi is preferable.
Look for miso paste in the refrigerated section near the tofu.
Not whisking constantly may result in a clumpy sauce.
Ingredients
4Tbspunsalted butter
212-oz.
Add gnocchi; cook, stirring often, until golden brown and crispy, 6 to 8 minutes.
Transfer to a medium bowl.
Reduce heat to medium.
Add remaining 1 tablespoon butter to skillet.
Return gnocchi to skillet and toss to combine.
Serve topped with chives, cheese, and pepper.
2,000 calories a day is used for general nutrition advice.
