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Gnocchi and leek cacio e pepe recipe
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5 ratings
This comforting gnocchi dish turns a handful of ingredients into an easy dinner for one. Inspired by the Italian pasta dish cacio e pepe, we've added leeks here for a subtle sweet flavour. Check out how to use up gnocchi in the tip beneath the recipe! See method
Ingredients
- 15g butter
- 3/4 tsp freshly ground black pepper
- 1 small leek, trimmed and finely sliced
- 200g gnocchi
- 30g Parmesan, finely grated
- ½ 60g bag rocket leaves, to serve
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
2685kj
639kcal
32%
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Fat
22g
32%
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Saturates
14g
71%
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Sugars
6g
7%
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Salt
1.9g
32%
of the reference intake
Carbohydrate 83.6g
Protein 21.7g
Fibre 8.9g
Method
- Melt the butter in a large frying pan over a low-medium heat. Add the pepper and leek and cook gently for 6-8 mins until softened.
- Cook the gnocchi in lots of boiling water for 2 mins. Drain, reserving 75ml of the cooking water.
- Whisk the reserved cooking water and Parmesan into the leeks to make a cheesy sauce. Tip in the gnocchi and stir to coat. Serve topped with the rocket leaves.
See more Recipes for one
Tip: Enjoy the remaining gnocchi with a pesto made from the remainder of the rocket leaves. The gnocchi can also be kept in a sealed bag and frozen.