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Cacio e pepe gnocchi with mint and pea shoots

Published: 31 Jul 19
Updated: 18 Mar 24

This is the quickest, easiest and potentially tastiest gnocchi dinner you’ll likely come across. Made with just six ingredients, our take on the classic cacio e pepe pasta will be a firm favourite in no time.

Want the classic recipe? Here’s our three-ingredient spaghetti recipe.

Easy
July 2019

Test kitchen approved

Serves 2
Hands-on time 10 min

Want the classic recipe? Here’s our three-ingredient spaghetti recipe.

Nutrition: per serving

Calories: 555kcals
Fat: 23.7g (14.6g saturated)
Protein: 21.5g
Carbohydrates: 60.7g (1.4g sugars)
Fibre: 6.2g
Salt: 1.6g

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Ingredients

400g fresh potato gnocchi
25g butter
75g pecorino, freshly grated (or a vegetarian alternative)
¼ tsp freshly ground black pepper
A handful of pea shoots and a few mint leaves, to serve

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Method

Cook the gnocchi according to the pack instructions. Drain, reserving 100ml cooking water.
Melt the butter in a heavy-based frying pan, pour in the reserved cooking water, then whisk in the pecorino and the black pepper to make a cheesy sauce. Add the cooked gnocchi, stirring gently to coat (see tip). Divide between 2 bowls and top each with pea shoots and mint.