Gnocchi Cacio e Pepe

What do you get when you combine a classic Italian pasta dish with your favorite pillowy potato dumplings? Gnocchi Cacio e Pepe. You’re only four ingredients away from an easy, yet filling, weeknight pasta recipe.

INGREDIENTS

• 1 (16-ounce) box DeLallo Potato Gnocchi
• 3 tablespoons butter
• 1 1/2 cups grated DeLallo Imported Italian Granino Cheese Wedge
• 2 teaspoons freshly ground black pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the top, about 4 minutes. Drain, reserving 2 cups of pasta water.
2. Meanwhile, melt butter in a large saucepan on low heat. Stir in black pepper.
3. Toss hot cooked pasta in the pan with pepper butter to coat. Continuing to cook on low heat, stir in cheese. Add pasta water a little at a time as needed to make sauce smoother and creamier.
4. Serve immediately.