Cacio e pepe gnocchi with mint and pea shoots

  • Portion size: Serves 2
  • Hands-on time 10 min
  • Difficulty: easy

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.

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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
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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.
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  • Nutrition

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

    Quick wins & tips

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

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