CACIO E PEPE SQUASH GNOCCHI
Serves 6, Prep time: 1 hour, Cooking time: 15 minutes.
Ingredients:
Gnocchi
1 Squash, peeled
5 Large potatoes, peeled
500g Plain flour + extra (GF can be used)
1 Egg
1 tsp Ground nutmeg
100g Grated Parmesan
Salt and pepper
Cacio e Pepe
300g Parmesan or 150g Parmesan & 150g pecorino
Cracked black pepper
1 Mug of gnocchi water
Salt to taste
Method:
1. Pre-heat your oven to 180 degrees Celsius.
2. Cut your peeled squash in half and de-seed with a spoon. Drizzle in olive oil and place in the oven for 30-40 mins until very tender.
3. Cut your peeled potatoes into quarters and place in a large pan of water. Put on a medium to high heat and cook for 20-25 mins until very tender.
4. Once the squash and potatoes are cooked and have a cooled a little place them in a blender and blend until completely smooth.
5. In a large mixing bowl whisk the egg, add the nutmeg and the Parmesan. Add in the potato and squash and mix everything until well combined. Season to taste.
6. Slowly start mixing in the flour, 2 tablespoons at a time. You want to form a dough. If the mixture is still too wet after you have added all the flour go ahead and add more.
7. Mould the dough into a rectangular shape and place onto a floured surface.
8. Cut the dough into 8 equal pieces. Roll each dough out into a long worm shape about 4cm thick and cut 1/2 inch pieces from each. Make sure each gnocchi is completely floured and place into a large bowl or Tupperware for storage. You can make them hours in advance and they also freeze really well.
9. To make the cacio e Pepe sauce.
10. Boil the gnocchi in some salted water for 2 minutes (until they bob to the top). Before draining the gnocchi reserve a mug full of their water.
10. Grate your cheese.
11. Heat a saucepan on a medium to low heat.
12. Drizzle in extra virgin olive oil and add the cheese, gnocchi and gnocchi water depending on how creamy you want it to be.
13. Finally add cracked black pepper generously, make sure the cheese has melted and a creamy sauce has formed.
14. Serve straight away.