Cacio e Pepe Gnocchi

Nutrition per serve

Ingredients

• 20g walnuts
• 1clove garlic
• 25g parmesan
• 40g panko breadcrumbs
• 400g gnocchi
• 10g pepper and garlic seasoning
• 50g rocket leaves
• 15ml olive oil
• 20g butter
• 10ml balsamic or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Bring a large saucepan of salted water to the boil for the gnocchi. Coarsely chop the walnuts. Crush or finely chop 1 garlic clove. Finely grate the parmesan.
2. Step 2 — Toast walnut crumbs
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the walnuts, garlic and breadcrumbs, stirring, for 3-4 mins until golden. Season with salt and pepper. Remove from the pan.
3. Step 3 — Cook gnocchi
   Add the gnocchi to the pan of boiling water (make sure the water is at a rapid boil), stir to separate, then return to the boil and cook for 3 mins. Reserve 125ml (½ cup) cooking water, then drain. Wipe the pan clean.
4. Step 4 — Make sauce
   Heat 20g butter in the same pan over medium-low heat. Add the gnocchi, reserved cooking water, parmesan and 3 tsp pepper and garlic seasoning (see Did you know?) and cook, stirring, for 1-2 mins until the sauce is thickened. Remove the pan from the heat. Taste, then season with salt.
5. Step 5 — Serve up
   Combine 2 tsp olive oil and 2 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the rocket and toss to coat. Divide the gnocchi among plates and scatter over the walnut crumbs. Serve with the rocket and enjoy!
6. Step 6 — Did you know?
   Cacio e pepe, which translates as 'cheese and pepper', is a traditional Roman pasta dish that's renowned for its simplicity and deliciousness. ~Here, we've used pepper and garlic seasoning to give that peppery kick; reduce the amount if you prefer less heat.

Allergens

Milch, Walnut, Gluten, Wheat, Sulfit, Sesamsamen, Sojabohnen