Cacio e Pepe–Style Gluten-Free Gnocchi
plus Mixed Greens Salad with Sherry Dijon Dressing
- Eggs
- Milk
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)
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
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.
-
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 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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The cacio e pepe sauce was rich, cheesy, and satisfying when the gnocchi was included; without it, the dish fell flat.
- Ease of prep: Quick and easy when everything goes to plan — the sauce comes together in minutes and the salad is simple to assemble.
- Suggestions: Go light on the shallot in the dressing, as several reviewers found the full amount overpowering; add chicken or mushrooms for extra substance if you'd like a heartier bowl.
- Texture: One reviewer found the peppercorns hard to crush and noted the sauce separated — crushing them finely and keeping the heat low helps the sauce stay smooth.
