RICOTTA GNOCCHI (~ 5 servings)
15 oz ricotta
1 egg
1–2 cups flour
2 tbsp beet root powder
Salt
Handful of Pecorino Romano

CACIO E PEPPE SAUCE (2-3 servings)
3 cups Pecorino Romano
1 tbsp black pepper
1 tbsp beet root powder
Edible glitter

Tip: Make half of the gnocchi now and save the rest! You can refrigerate uncooked gnocchi for a coupls days or freeze.

INSTRUCTIONS
1. Make the gnocchi: Mix ricotta, egg, beet root powder, and a handful of grated Pecorino. Season with salt.

2. Slowly add flour, starting with 1 cup. Knead until a soft, slightly tacky dough forms (you may need up to 2 cups).

3. Cut dough into chunks, roll into long ropes (about 1 inch thick), and slice into 1-inch pieces.

4. Shape into hearts: pinch one end to a point, then press the top with a toothpick to form the heart shape.

5. Dust with extra flour to prevent sticking.

6. Prepare the sauce: Grate 3 cups of Pecorino Romano and mix with beet root powder. Set aside.

7. In a dry pan, toast black pepper for 1 minute to release its flavor.

8. Boil the gnocchi: Bring a pot of salted water to a boil and add gnocchi.

9. Prepare the sauce while the gnocchi cooks: Scoop out 1/4 cup of pasta water and add half to the black pepper pan.

10. Mix the other 1/8–1/4 cup pasta water with the Pecorino mixture until it forms a thick paste. Add more if needed.

11. Finish cooking: Once the gnocchi floats (about 2–3 minutes), transfer it directly into the black pepper pan and toss for 1 minute.

12. Stir in the Pecorino mixture and toss until thick and creamy.

13. Dust with edible glitter and stir.

14. Plate, add extra glitter (because why not?!), and enjoy!

💖 Your Galentine,
Colie

Love,
Colie 

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