Gnocchi Cacio e Pepe with Toasted Pistachios and Wild Garlic

Bring bold Italian flavours to your table with this effortless Gnocchi Cacio e Pepe, elevated with toasted pistachios and fragrant wild garlic. Using our soft, pillowy Napolina Gnocchi, this modern twist on the Roman classic is all about simple ingredients coming together beautifully – creamy pecorino, cracked black pepper, and a silky sauce made using starchy pasta water.

Perfect for busy weeknights yet impressive enough for weekend dining. This recipe delivers comfort, character and unmistakable Italian flair. The wild garlic adds a fresh, seasonal lift, while toasted pistachios bring a subtle crunch that makes every bite unforgettable.

Finished with a drizzle of Napolina Roasted Garlic & Herb Flavoured Oil, this dish is a celebration of quality ingredients and the joy of cooking the Italian way.

Method:

Place a pan over medium heat and add the coarse black pepper. Toast gently until fragrant, then pour in a ladle of pasta water and mix well.
In a separate bowl, combine the grated pecorino with another ladle of pasta water. Stir until it forms a thick, creamy pecorino crema. Add a little more water if needed to adjust the consistency.
Lightly toast the chopped pistachios in a second pan for 1 minute, then set aside.
Add the cooked Napolina Gnocchi to the pan with the pepper mixture, then stir in the pecorino crema. Add the wild garlic and fold everything together gently until the gnocchi is completely coated in the silky sauce.
Serve into warm bowls and finish with extra pecorino, the toasted pistachios, and a drizzle of Napolina Roasted Garlic & Herb oil.