Cacio e Pepe–Style Gluten-Free Gnocchi

plus Mixed Greens Salad with Sherry Dijon Dressing

Allergens: Eggs, Milk

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Gluten-Free Gnocchi

    9 ounce

  • Black Peppercorns

    1 tablespoon

  • Cream Sauce Base

    4 ounce

  • Mixed Greens

    4 ounce

  • Garlic

    3 clove

  • Mini Cucumber

    1 unit

  • Parmesan Cheese

    6 tablespoon

  • Tomato

    1 unit

  • Dijon Mustard

    2 teaspoon

  • Shallot

    1 unit

  • Sherry Vinegar

    5 teaspoon

  • Sugar

    ½ teaspoon (tsp)

  • Olive Oil

    4 teaspoon (tsp)

  • Butter

    2 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Bring a large pot of salted water to a boil. Wash and dry produce.

  • Peel and mince or grate garlic. Peel and thinly slice shallot. Trim and thinly slice cucumber into rounds. Dice tomato into ½-inch pieces.

  • Place peppercorns in a zip-close bag; crush with a rolling pin or heavy-bottomed pan.
2

  • In a small bowl, combine mustard, vinegar, half the garlic, ½ tsp sugar (1 tsp for 4 servings), a large drizzle of olive oil, salt, and pepper. Add shallot and stir to combine.

3

  • Once water is boiling, add gnocchi to pot. Cook, stirring occasionally, until al dente, 2-4 minutes.

  • Reserve 1 cup gnocchi cooking water (2 cups for 4 servings), then drain.

4
  • While gnocchi cook, heat 2 TBSP butter (4 TBSP for 4 servings) and a large drizzle of olive oil in a large pan over medium heat.
  • Once butter has melted, add remaining garlic and 1 tsp crushed peppercorns (2 tsp for 4), swirling and stirring occasionally, until fragrant, about 1 minute.
5

  • Add drained gnocchi, cream sauce base, half the Parmesan, ½ cup reserved gnocchi cooking water (¾ cup for 4 servings), and a pinch of salt. Cook, stirring occasionally, until sauce has thickened slightly and gnocchi are coated, 2-4 minutes. TIP: If needed, stir in more reserved gnocchi cooking water a splash at a time until gnocchi are coated in sauce.

  • Taste and season with salt and additional crushed peppercorns if desired.

6
  • In a large bowl, toss mixed greens, cucumber, and tomato with as much dressing as you like until evenly coated; season with salt and pepper.

  • Divide gnocchi between shallow bowls. Top with remaining Parmesan. Serve with salad on the side.