Cacio e Pepe Gluten-Free Gnocchi & Salmon
with Mixed Greens Salad & Sherry Dijon Dressing
- Eggs
- Milk
- Fish
Gluten-free gnocchi is tossed in a creamy, peppery cacio e pepe–style sauce made with butter, crushed peppercorns, Parmesan, and starchy cooking water for a silky finish. Pan-seared salmon is basted in a fragrant garlic-peppercorn butter, then served alongside. A crisp mixed greens salad with cucumber and tomato, dressed in a tangy sherry Dijon vinaigrette, rounds out the meal.
Ingredients
9 ounce
Gluten-Free Gnocchi
(Contains: Eggs)
1 tablespoon
Black Peppercorns
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Mixed Greens
1 unit
Mini Cucumber
6 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
3 clove
Garlic
2 teaspoon
Dijon Mustard
1 unit
Shallot
5 teaspoon
Sherry Vinegar
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Pat salmon dry with paper towels; season all over with salt and pepper.
In a small bowl, combine mustard, vinegar, half the garlic, ½ tsp sugar (1 tsp for 4 servings), and a large drizzle of olive oil; season with salt and pepper. Add shallot and stir to combine.
Place mixed greens, cucumber, and tomato in a large bowl.
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.
While gnocchi cooks, 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.
Add gnocchi, cream sauce base, ½ cup reserved gnocchi cooking water (¾ cup for 4), half the Parmesan, and a pinch of salt. Cook, stirring occasionally, until sauce is slightly thickened and gnocchi is coated, 2-4 minutes. (TIP: If needed, stir in additional reserved gnocchi cooking water a splash at a time until gnocchi is coated in sauce.)
Taste and season with salt and additional crushed peppercorns.
While gnocchi cooks, heat 2 TBSP butter (4 TBSP for 4 servings) and a large drizzle of olive oil in a large pan over medium heat.
Add salmon to pan, skin side down if applicable. Cook until browned and cooked through, 4-6 minutes per side.
Once salmon is cooked, add remaining garlic and 1 tsp crushed peppercorns (2 tsp for 4) to pan, swirling and stirring occasionally, until fragrant, about 1 minute. Spoon butter mixture over salmon.
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.
Toss mixed greens, cucumber, and tomato in bowl 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 salmon and salad on the side.
