Sirloin Steak Cacio e Pepe Gluten-Free Gnocchi

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.