Protein Boost | Gnocchi Cacio e Pepe
with Steaks & Green Beans
Cooking time
10 minutes
Servings
2/4
Calories
590 /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:
- 2 Top sirloin beef medallions
- 200g Green beans (or string peas)
- 15ml Minced garlic
- 2.5g Peppercorns
- 300g Gnocchi
- 45ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Strainer
2 or 4 tbsp Butter
Salt
Total Fat
43 g
Saturated Fat
21 g
Sodium
280 mg
Total Carb
10 g
Sugars
4 g
Protein
39 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.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
