Gluten-Free Gnocchi Cacio e Pepe (black pepper gnocchi)
Prep 2 mins
Total 12 mins
Easy
Serves 4
This Gluten-Free Gnocchi Cacio e Pepe is a quick and easy comforting dish. Gluten-free gnocchi is coated in a black pepper and pecorino sauce that is to die for!
This dish contains the following allergens: Milk/Dairy
Cooking mode
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1 tsp
black peppercorns
400g
gluten-free fresh gnocchi
30g
unsalted butter
70g
finely grated pecorino or parmesan
Handful green leaves or chopped fresh herbs
1 tsp
black peppercorns
14oz
gluten-free fresh gnocchi
1.05oz
unsalted butter
2.45oz
finely grated pecorino or parmesan
Handful green leaves or chopped fresh herbs
Utensils
Step 1
Toast peppercorns in the Ninja Foodi ZEROSTICK 20cm Saucepan until they begin to ‘pop’ and become fragrant. Roughly crush in a pestle and mortar once cooled slightly and set to one side.
Step 2
Cook the gnocchi according to the pack instructions but omit salt from the water. Drain, reserving 200ml cooking water and leave to cool slightly.
Step 3
Melt the butter in the same pan on a low to medium heat, then pour in 100ml of the reserved cooking water. Whisk in the pecorino and half of the ground black pepper. Add the remaining reserved cooking water a little at a time until fully combined. Whisk often until the consistency of the sauce is like bechamel/white sauce. Taste and add more black pepper if you wish.
Step 4
Add the cooked gnocchi and gently stir to coat . Plate up as a main between 2 people or as a side between. Sprinkle over some green leaves or roughly chopped fresh herbs and enjoy.
Gluten-Free Gnocchi Cacio e Pepe (black pepper gnocchi)
Step 1 of 4
Toast peppercorns in the Ninja Foodi ZEROSTICK 20cm Saucepan until they begin to ‘pop’ and become fragrant. Roughly crush in a pestle and mortar once cooled slightly and set to one side.
1 tsp
black peppercorns
400g
gluten-free fresh gnocchi
30g
unsalted butter
70g
finely grated pecorino or parmesan
Handful green leaves or chopped fresh herbs
1 tsp
black peppercorns
14oz
gluten-free fresh gnocchi
1.05oz
unsalted butter
2.45oz
finely grated pecorino or parmesan
Handful green leaves or chopped fresh herbs
Step 2 of 4
Cook the gnocchi according to the pack instructions but omit salt from the water. Drain, reserving 200ml cooking water and leave to cool slightly.
1 tsp
black peppercorns
400g
gluten-free fresh gnocchi
30g
unsalted butter
70g
finely grated pecorino or parmesan
Handful green leaves or chopped fresh herbs
1 tsp
black peppercorns
14oz
gluten-free fresh gnocchi
1.05oz
unsalted butter
2.45oz
finely grated pecorino or parmesan
Handful green leaves or chopped fresh herbs
Step 3 of 4
Melt the butter in the same pan on a low to medium heat, then pour in 100ml of the reserved cooking water. Whisk in the pecorino and half of the ground black pepper. Add the remaining reserved cooking water a little at a time until fully combined. Whisk often until the consistency of the sauce is like bechamel/white sauce. Taste and add more black pepper if you wish.
1 tsp
black peppercorns
400g
gluten-free fresh gnocchi
30g
unsalted butter
70g
finely grated pecorino or parmesan
Handful green leaves or chopped fresh herbs
1 tsp
black peppercorns
14oz
gluten-free fresh gnocchi
1.05oz
unsalted butter
2.45oz
finely grated pecorino or parmesan
Handful green leaves or chopped fresh herbs
Step 4 of 4
Add the cooked gnocchi and gently stir to coat . Plate up as a main between 2 people or as a side between. Sprinkle over some green leaves or roughly chopped fresh herbs and enjoy.
