Cacio e Pepe Gluten-Free Gnocchi & Shrimp
with Mixed Greens Salad & Sherry Dijon Dressing
- Eggs
- Shellfish
- Milk
Pillowy gluten-free gnocchi are tossed with sautéed shrimp in a silky cacio e pepe–style sauce made from butter, crushed peppercorns, Parmesan, and a splash of starchy cooking water to bind it all together. A crisp mixed greens salad with cucumber and tomato, dressed in a tangy sherry Dijon vinaigrette, rounds out the meal with a bright, refreshing contrast.
Ingredients
9 ounce
Gluten-Free Gnocchi
(Contains: Eggs)
1 tablespoon
Black Peppercorns
10 ounce
Shrimp
(Contains: Shellfish)
3 clove
Garlic
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Mixed Greens
1 unit
Mini Cucumber
6 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
2 teaspoon
Dijon Mustard
1 unit
Shallot
5 teaspoon
Sherry Vinegar
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
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.
Place mixed greens, cucumber, and tomato in a large bowl.
In a small bowl, combine mustard, vinegar, half the garlic, ½ tsp sugar, and a large drizzle of olive oil (1 tsp sugar for 4 servings); season with salt and pepper. Add shallot and stir to combine.
Place mixed greens, cucumber, and tomato in a large bowl.
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-high heat.
Add shrimp to pan in a single layer. Cook until opaque and cooked through, 2-3 minutes per side. Transfer to a plate.
Reduce heat to medium. Add remaining garlic and 1 tsp crushed peppercorns (2 tsp for 4) to pan, swirling and stirring occasionally, until fragrant, about 1 minute.
While gnocchi cooks, heat 2 TBSP butter and a large drizzle of olive oil (4 TBSP butter for 4 servings) in a large pan over medium-high heat.
Add shrimp to pan in a single layer. Cook until opaque and cooked through, 2-3 minutes per side. Transfer to a plate.
Reduce heat to medium. Add remaining garlic and 1 tsp crushed peppercorns (2 tsp for 4) to pan, swirling and stirring occasionally, until fragrant, about 1 minute.
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 to pan. 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.
Return shrimp to pan and toss to combine. 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 and shrimp between shallow bowls. Top with remaining Parmesan. Serve with salad on the side.
