Chef Fabio Santalucia from Fabio’s Antica Cucina, located on 344 S. Warren Street in Syracuse, makes Gnocchi Cacio e Pepe.
Chef Fabio uses cooled mashed potatoes and flour to create the Gnocchi. He advises anyone making Gnocchi to use a 3:1 ratio when mixing the potatoes and flour.
- Once kneaded together, he cuts the Gnocchi into long strips and rolls them. Using more flour when rolling can help prevent the Gnocchi from sticking.
- Cut into cubes and place into the water.
- Once the gnocchi are cooked they will float to the top. Fresh pasta only takes a few minutes to cook.
To make the Cacio e Pepe, Chef Fabio uses olive oil, butter, garlic and bay leaves.
- Once the Gnocchi are cooked add them to the Cacio e Pepe along with a pinch of pepper, salt and cheese.
This is not only a delicious homemade meal, but it’s simply and quick to make.
Fabios Antica Cucina is open Tuesday through Thursday from 11:30am to 9pm, Friday from 11:30am to 10pm, Saturday from 5pm to 10pm and Sunday from 10am to 9pm. They also are taking reservations for Mother’s Day. For more information, call (315) 303-1630 or visit fabiosdowntown.com/