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Spring Gnocchi Cacio e Pepe
with Fresh Salad
We've taken the classic Italian pasta dish and given it a little seasonal twist! Fresh asparagus, peas, and seared gnocchi in a creamy pepper sauce alongside a fresh garden salad show you that some of the best meals only take a few humble ingredients!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Gnocchi
(Contains Wheat)
227 g
Asparagus
113 g
Green Peas
56 g
Spring Mix
1 unit
Lemon
113 g
Baby Tomatoes
½ tsp
Black Peppercorns, crushed
½ cup
Parmesan Cheese, grated
(Contains Milk)
66 g
Mini Cucumber
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
Oil*
Salt*
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.
Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 1 1/2 tsp extra-spicy!
Trim bottom 1-inch from asparagus and discard, then cut asparagus into 1/2-inch pieces. Halve tomatoes. Thinly slice cucumber.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then gnocchi. Cook, turning often, until golden-brown, 7-8 min. (NOTE: For 4 ppl, cook gnocchi in two batches, using 1 tbsp oil for each batch.)
When gnocchi is golden-brown, add 1/2 tsp crushed black peppercorns (dbl for 4 ppl) to the pan. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1-2 min. Add asparagus, peas, 2 tbsp butter and 1 cup water (dbl both for 4 ppl). Season with salt. Cook, stirring occasionally, until asparagus is tender-crisp and sauce is slightly reduced, 4-5 min.
While sauce is reducing, zest lemon. Juice half the lemon and cut the remaining lemon into wedges. Combine lemon juice and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add tomatoes, cucumbers and spring mix to the bowl, then toss to coat. Season with salt and pepper.
When asparagus is tender-crisp and sauce is slightly reduced, remove pan from heat. Stir in Parmesan and lemon zest until cheese is melted and both are fully incorporated. Divide gnocchi, salad and lemon wedges between plates. Season gnocchi with pepper, if desired.
