Gnocchi Cacio e Pepe
with Green Beans
Cooking time
10 minutes
Servings
2/4
Calories
330 /serving
A classic among classics, cacio e pepe focuses on two key ingredients: cheese and pepper. With whole peppercorns and Grana Padano, plus butter and cream, things move along quickly for gnocchi and green beans boiled in the same pot.
We will send you:
- 200g Green beans (or string peas)
- 15ml Minced garlic
- 300g Gnocchi
- 2.5g Peppercorns
- 25g Grana Padano (contains rennet)
- 45ml Heavy cream
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
2 or 4 tbsp Butter
Salt
Total Fat
30 g
Saturated Fat
16 g
Sodium
200 mg
Total Carb
10 g
Sugars
4 g
Protein
7 g
Fibre
3 g
Preparation
Boil the pasta & green beans
- Bring a medium pot of salted water to a boil.
- Remove the stem ends of the green beans; cut crosswise into thirds.
- Add the pasta and green beans to the pot of boiling water and boil, 2 to 3 min., until bright green and tender.
- Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
- Meanwhile, in a large pan, heat a drizzle of oil on medium.
- Add the garlic and peppercorns. Sauté, 30 sec. to 1 min., until fragrant.
- Add the cream, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water; bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until slightly thickened.
Combine the pasta
- To the pan of sauce, add the pasta and green beans.
- Cook, stirring often, 1 to 2 min., until coated and warmed through.
- Off the heat, add ½ the cheese; stir well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the remaining cheese. Bon appétit!
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