Butternut Squash Gnocchi Cacio e Pepe
Easy

The crispy fried zucchini and yellow squash are a wonderful addition to the butternut squash gnocchi and traditional Cacio e Pepe!

Prep

Cook

Category: Gnocchi and Cavatelli

Ingredients

For 4 Person(s)

What you'll need:

2 lb. Talluto's Butternut Squash Gnocchi
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 stick salted butter
1/2 cup light flavored oil, for frying
4 oz. Fleshly grated Pecorino Romano cheese
4 oz. Freshly grated Parmigiano cheese
1/2 tsp. Kosher salt
1 tsp. Coarsly ground black pepper
2 oz. pasta water

Butternut Squash Gnocchi Cacio e Pepe Directions

  1. Heat the cooking oil in a medium skillet over medium-high heat.  
  2. Add the sliced squash and fry until browned and slightly crispy. (2-3 minutes)
  3. Remove the squash from the oil and season with a little salt to taste. 
  4. Set the fried squash aside until the gnocchi are ready to serve..
  5. Cook the gnocchi in boiling salted water according to the directions on the package. (4-5 minutes)
  6. While the gnocchi is cooking, melt the butter in a large skillet and add the cracked black pepper. 
  7. Once the gnocchi is finished cooking, drain the pasta well, RESERVING ABOUT 1 CUP OF THE PASTA WATER.
  8. Add the drained gnocchi to the skillet with the butter and pepper. 
  9. Add about 2 oz. of grated Romano, 2 oz. of Parmigiano cheese, and the tsp. of kosher salt to the gnocchi. 
  10. Add the 2 oz. of pasta water and saute over medium heat while tossing well to incorporate all of the ingredients. (1-2 minutes)
  11. Serve the gnocchi topped with additional cheese and the crispy fried squash. Enjoy!
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