Mains, Vegetarian
Gluten-Free Gnocchi Cacio e Pepe (black pepper gnocchi)
Recipe by Greens of the Stone Age
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Cooking method:
Ninja Zerostick Cookware
- Prep Time: 2 mins
- Total time: 12 mins
- Skill Easy
- Serves 4 people
Gluten-Free Gnocchi Cacio e Pepe (black pepper gnocchi)
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!
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy
Ingredients
- 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
Cooking mode
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Method
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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.
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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.
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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.
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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.
