Cacio e Pepe Gluten-Free Gnocchi with Chicken
plus Mixed Greens Salad & Sherry Dijon Dressing
- Eggs
- Milk
Pillowy gluten-free gnocchi are tossed in a silky cacio e pepe–style sauce built from butter, garlic, crushed peppercorns, Parmesan, and a splash of starchy cooking water. Pan-seared chicken, sliced and fanned over the top, rounds out the bowl. On the side, crisp mixed greens, cucumber, and tomato are dressed in a tangy sherry Dijon vinaigrette with shallot for a bright, refreshing contrast.
Ingredients
9 ounce
Gluten-Free Gnocchi
(Contains: Eggs)
1 tablespoon
Black Peppercorns
3 clove
Garlic
12 ounce
Organic Chicken Cutlets
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
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
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 chicken dry with paper towels; season all over with salt and pepper.
In a small bowl, combine mustard, vinegar, half the garlic, a large drizzle of olive oil, and ½ tsp sugar (1 tsp for 4 servings); 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 a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. Transfer to a cutting board to rest.
Wipe out pan, then heat 2 TBSP butter (4 TBSP for 4 servings) and a large drizzle of olive oil in pan used for chicken 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.
Toss mixed greens, cucumber, and tomato in bowl with as much dressing as you like until evenly coated; season with salt and pepper.
Slice chicken crosswise into strips.
Divide gnocchi between shallow bowls. Top with sliced chicken and remaining Parmesan. Serve with salad on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The cacio e pepe–style gnocchi was widely praised as delicious; one reviewer suggested adding chives or green onions for a pop of color and freshness.
- Portions: Some found the gnocchi quantity not quite filling enough for four people, so consider supplementing with a side if cooking for a hungry crowd.
