This is based on the Italian Cacio e Pepe pasta recipe but using gnocchi in place of spaghetti. It's a quick recipe to make with just a few ingredients but big taste. Best eaten immediately after preparing, you probably won't have much leftovers.
A salad or roasted vegetables make great side dishes. We had some oven baked chicken with ours. You can substitute spaghetti pasta for the gnocchi if you wish.
Ingredients
1 pkg gnocchi (16oz) (I used mini gnocchi)
3 tbsp butter
1 1/2 c finely grated parmesan cheese
2 tsp freshly ground pepper
Directions
Cook the gnocchi in salted water for about 4 minutes, or until they float to the top. Mini gnocchi will probably take less time.
Drain or scoop the gnocchi. Reserve 2 cups of the cooking water (you will probably not need all of it).
Melt the butter, add the pepper and stir. Add the hot gnocchi, toss to coat.
Add the cheese and slowly add the pasta water, a little at a time until it is smooth and creamy. Serve immediately.
