Cacio e Pepe Gluten-Free Gnocchi & Shrimp

🥘 Ingredients

• Parmesan cheese
  3/4 c
• black pepper
• black peppercorns
  2 tbsp
• butter
  4 tbsp
• cream sauce base
  16 oz
• dijon mustard
  4 tsp
• garlic (minced or grated)
  6 clove
• gluten-free gnocchi
  18 oz
• mini cucumber (into rounds)
  2 unit
• mixed greens
  8 oz
• olive oil
  4 tsp
• salt
• shallot (thinly sliced)
  2 unit
• sherry vinegar
  3.333 tbsp
• sugar
  1 tsp
• tomato (into 1/2-inch pieces)
  2 unit

🍳 Cookware

• large pot
• plastic bag
• rolling pin
• small bowl
• large bowl
• large pan
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Peel and mince or grate garlic . Peel and thinly slice shallot . Trim and slice mini cucumber . Dice tomato . Place black peppercorns in a plastic bag and crush with a rolling pin or heavy-bottomed pan.

   garlic: 6 clove (minced or grated), shallot: 2 unit (thinly sliced), mini cucumber: 2 unit (into rounds), tomato: 2 unit (into 1/2-inch pieces), black peppercorns: 2 tbsp
2. 

   2

   In a small bowl , combine dijon mustard , sherry vinegar , half the garlic, sugar (use 1/2 tsp for 2 servings or 1 tsp for 4 servings), a large drizzle of olive oil , salt , and black pepper . Add the shallot and stir to combine. Place mixed greens , cucumber, and tomato in a large bowl .

   dijon mustard: 4 tsp, sherry vinegar: 3.333 tbsp, sugar: 1 tsp, olive oil: 4 tsp, salt, black pepper, mixed greens: 8 oz
3. 

   3

   Once the water is boiling, add gluten-free gnocchi and cook, stirring occasionally, until al dente, 2-4 minutes. Reserve 1 cup gnocchi cooking water (2 cups for 4 servings), then drain. While the gnocchi cooks, heat butter (2 TBSP for 2 servings; 4 TBSP for 4 servings) and a large drizzle of olive oil in a large pan over medium heat. Once the butter has melted, add the remaining garlic and 1 tsp crushed black peppercorns (2 tsp for 4 servings), swirling and stirring occasionally until fragrant, about 1 minute. Add the gnocchi, cream sauce base , 1/2 cup reserved pasta water (3/4 cup for 4 servings), half the Parmesan cheese , and a pinch of salt. Cook, stirring occasionally, until the sauce is slightly thickened and gnocchi is coated, 2-4 minutes. Tip: If needed, stir in additional reserved pasta cooking water a splash at a time until gnocchi is coated in sauce. Taste and season with salt and additional crushed peppercorns.

   gluten-free gnocchi: 18 oz, butter: 4 tbsp, cream sauce base: 8 oz, Parmesan cheese: 3/4 c
4. 

   4

   While the gnocchi cooks, heat 2 TBSP butter (4 TBSP for 4 servings) and a large drizzle of olive oil in a large pan over medium heat. Once the butter has melted, add the remaining garlic and 1 tsp crushed black peppercorns (2 tsp for 4 servings), swirling and stirring occasionally, until fragrant, about 1 minute.
5. 

   5

   Add drained gnocchi, cream sauce base , half the Parmesan, 1/2 cup reserved gnocchi cooking water (3/4 cup for 4 servings), and a pinch of salt. Cook, stirring occasionally, until the sauce has thickened slightly and gnocchi are coated, 2-4 minutes. TIP: If needed, stir in more reserved gnocchi cooking water a splash at a time until gnocchi are coated in sauce. Taste and season with salt and additional crushed peppercorns if desired.

   cream sauce base: 8 oz
6. 

   6

   In a large bowl, toss the mixed greens, cucumber, and tomato with as much dressing as you like until evenly coated; season with salt and pepper. Divide the gnocchi between shallow bowls. Top with the remaining Parmesan and serve with the salad on the side.