---
title: Cacio e Pepe Gluten-Free Gnocchi & Salmon
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cacio-e-pepe-gluten-free-gnocchi-and-salmon-69df9c6068ee73d4d3008be1
servings: 2
time_required: 20 minutes
difficulty: Easy
allergens:
  - Eggs
  - Milk
  - Fish
tags:
  - Quick
  - Easy Prep
rating: 4.0
rating_count: 4
source_chef: Avram Salzmann
image: "https://images.recipes.furrysalamander.com/cacio-e-pepe-gluten-free-gnocchi-salmon.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry all produce.

In a #small bowl{}, combine @dijon mustard{1%tsp}, @sherry vinegar{1%tbsp}, half the @garlic{2%cloves}(minced), @sugar{½%tsp}, a large drizzle of @olive oil{1%tbsp}, @salt{¼%tsp}, and @black pepper{¼%tsp}. Add the @shallot{1%unit}(finely diced) and stir to combine. Set aside.

Once water is boiling, add @gluten-free gnocchi{12%oz} to the pot. Cook, stirring occasionally, until al dente ~{2%minutes}. Reserve ½ cup of the gnocchi cooking water, then drain the gnocchi.

While gnocchi cook, heat @butter{2%tbsp} and a large drizzle of olive oil in a #large pan{} over medium heat.

Add @black peppercorns{1%tsp}(crushed), drained gnocchi, @cream sauce base{2%tbsp}, half the @parmesan cheese{½%cup}(grated), reserved water, and a pinch of salt. Cook, stirring occasionally, until sauce has thickened slightly and gnocchi are coated ~{2%minutes}. -- TIP: If needed, stir in more reserved gnocchi cooking water a splash at a time until gnocchi are coated in sauce.

In a #large bowl{}, toss @mixed greens{2%cups}, @mini cucumber{1%unit}(sliced), and @tomato{1%unit}(diced) with as much dressing as you like until evenly coated; season with salt and pepper. Serve alongside gnocchi and @salmon{6%oz}(cooked to preference).