---
title: "Cacio e Pepe Gluten-Free Gnocchi & Salmon"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cacio-e-pepe-gluten-free-gnocchi-and-salmon-69df9c6068ee73d4d3008be1
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Eggs
  - Milk
  - Fish
tags:
  - Quick
  - Easy Prep
rating: 4.0
rating_count: 4
source_chef: Avram Salzmann
nutrition:
  calories: 1030
  protein: 45
  fat: 65
  saturated fat: 24
  carbohydrates: 65
  sugar: 9
  fiber: 6
  cholesterol: 225
  sodium: 1190
  trans fat: 1
  potassium: 1280
  calcium: 310
  iron: 3.5
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/cacio-e-pepe-gluten-free-gnocchi-salmon.avif"
---
#large pot{} Bring salted water to a boil. Wash and dry produce. Peel and mince or grate @garlic{6%clove}, and peel and thinly slice @shallot{2%unit}. Trim and thinly slice @cucumber{2%unit} into rounds; dice @tomato{2%unit} into ½-inch pieces. Place @black peppercorns{2%tbsp} in a zip-close bag; crush with a #rolling pin{} or heavy-bottomed pan.

In a #small bowl{}, combine @dijon mustard{4%tsp}, @sherry vinegar{1%teaspoon}, half the garlic, @sugar{½%tsp} (or 1 tsp for 4), a large drizzle of @olive oil{}, salt, and pepper. Add the sliced shallot and stir. Place @mixed greens{8%oz}, @cucumber, and @tomato in a #large bowl{}.

Once water is boiling, add @gluten-free gnocchi{18%oz} to the pot. Cook, stirring occasionally, until al dente, 2-4 minutes. Reserve 1 cup of the gnocchi cooking water (2 cups for 4), then drain. Meanwhile, heat @butter{2%tbsp} and a large drizzle of olive oil in a #large pan{} over medium heat. Once butter melts, add remaining garlic and 1 tsp crushed black peppercorns (2 tsp for 4), swirling until fragrant, about 1 minute. Stir in the gnocchi, @cream sauce base{8%oz}, ½ cup of the reserved water (¾ cup for 4), half the @parmesan cheese{12%tbsp}, and a pinch of salt. Cook until sauce has thickened slightly and gnocchi is coated, 2-4 minutes; if needed, add more reserved cooking water a splash at a time. Taste and season with additional salt and crushed peppercorns.

While gnocchi cook, in another #large pan{}, heat @butter{2%tbsp} and a large drizzle of olive oil over medium heat. Once butter melts, add remaining garlic and 1 tsp crushed black pepper, swirling about 1 minute.

Add the drained @gluten-free gnocchi, @cream sauce base, half the parmesan, ½ cup (¾ for 4) reserved gnocchi water, and a pinch of salt. Cook, ~{2-4%minutes}, stirring, until sauce thickens and coats the gnocchi. TIP: if needed, add more cooking water a splash at a time.

In a #large bowl, toss @mixed greens, @cucumber, and @tomato with as much dressing as you like. Season with salt and pepper. Divide the gnocchi between shallow bowls. Top with remaining Parmesan. Serve with the @salmon{20%oz} and salad on the side.