Gnocchi Cacio e Pepe Recipe
A simple, 5-minute gnocchi dish with parmesan cheese and black pepper. Ready in just a few minutes and gluten free. A great dish for a quick, midweek win!
Servings: 2 people
Ingredients
- 500 g gluten free gnocchi
- 80 g grated parmesan cheese
- 1 tsp ground black pepper
- 25 g butter
- 200 ml water from the gnocchi pan
Instructions
- Cook the gluten free gnocchi as per the pack instructions in boiling water - usually this only takes 2-3 minutes. Before draining, reserve 200ml of the cooking water.
- Place a large frying pan on a medium heat and add the parmesan cheese, black pepper and gnocchi cooking water. Keep on the heat and stir for 1-2 minutes until it starts to thicken.
- Add the butter to the pan, stir through until melted, then add the gluten free gnocchi.
- Mix to coat the gnocchi well and serve immediately with more black pepper and parmesan on top.
Video
Notes
- Storing: I recommend always making this cacio e pepe gnocchi from fresh. To be honest, it's so quick to make, it would probably take longer to reheat it anyway!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Variations: If you like you could fry off some bacon or chorizo before making the sauce, or add some cooked peas for a pop of green.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Gnocchi Cacio e Pepe and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1portion | Calories: 668kcal | Carbohydrates: 95g | Protein: 22g | Fat: 23g
