Cacio e Pepe Gluten-Free Gnocchi & Shrimp
with Mixed Greens Salad & Sherry Dijon Dressing
- Eggs
- Milk
- Shellfish
Pillowy gluten-free gnocchi are tossed in a creamy cacio e pepe–style sauce made with freshly cracked peppercorns, garlic, and plenty of Parmesan. A crisp salad of mixed greens, cucumber, tomato, and a sherry Dijon dressing infused with garlic and shallot is served on the side for a refreshing contrast to the rich, peppery pasta.
Ingredients
9 ounce
Gluten-Free Gnocchi
(Contains: Eggs)
1 tablespoon
Black Peppercorns
4 ounce
Cream Sauce Base
(Contains: Milk)
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Mixed Greens
3 clove
Garlic
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
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.
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.
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) 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 pasta 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 pasta cooking water a splash at a time until gnocchi is coated in sauce.
Taste and season with salt and additional crushed peppercorns.
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.
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.
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.
