Cacio e pepe gnocchi with mint and pea shoots

Cacio e pepe gnocchi with mint and pea shoots
  • Serves icon Serves 2
  • Time icon Hands-on time 10 min

This is the quickest, easiest and potentially tastiest gnocchi dinner you’ll likely come across. Made with just six ingredients, our take on the classic cacio e pepe pasta will be a firm favourite in no time.

Want the classic recipe? Here’s our three-ingredient spaghetti recipe.

Nutrition: per serving

Calories
555kcals
Fat
23.7g (14.6g saturated)
Protein
21.5g
Carbohydrates
60.7g (1.4g sugars)
Fibre
6.2g
Salt
1.6g
Calories
555kcals
Fat
23.7g (14.6g saturated)
Protein
21.5g
Carbohydrates
60.7g (1.4g sugars)
Fibre
6.2g
Salt
1.6g

Ingredients

  • 400g fresh potato gnocchi
  • 25g butter
  • 75g pecorino, freshly grated (or a vegetarian alternative)
  • ¼ tsp freshly ground black pepper
  • A handful of pea shoots and a few mint leaves, to serve

Method

  1. Cook the gnocchi according to the pack instructions. Drain, reserving 100ml cooking water.
  2. Melt the butter in a heavy-based frying pan, pour in the reserved cooking water, then whisk in the pecorino and the black pepper to make a cheesy sauce. Add the cooked gnocchi, stirring gently to coat (see tip). Divide between 2 bowls and top each with pea shoots and mint.

delicious. tips

  1. Add a handful of cooked peas along with the gnocchi, if you like.

Recipe By

The delicious. food team

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