Cacio e Pepe Gluten-Free Gnocchi & Salmon

🥘 Ingredients

• black peppercorns
  2 tbsp
• butter
  4 tbsp
• cream
• cream sauce base
  8 oz
• cucumber
  2 unit
• dijon mustard
  4 tsp
• garlic
  6 clove
• gluten
• gluten-free gnocchi
  18 oz
• mixed
• mixed greens
  8 oz
• olive oil
• parmesan cheese
  3/4 c
• salmon
  20 oz
• shallot
  2 unit
• sherry vinegar
  1 tsp
• sugar
  ½ tsp
• tomato
  2 unit

🍳 Cookware

• large pot
• rolling pin
• small bowl
• large bowl
• large pan
• large pan
• large

1. 

   1

   large pot Bring salted water to a boil. Wash and dry produce. Peel and mince or grate garlic , and peel and thinly slice shallot . Trim and thinly slice cucumber into rounds; dice tomato into ½-inch pieces. Place black peppercorns in a zip-close bag; crush with a rolling pin or heavy-bottomed pan.

   garlic: 6 clove, shallot: 2 unit, cucumber: 2 unit, tomato: 2 unit, black peppercorns: 2 tbsp
2. 

   2

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

   dijon mustard: 4 tsp, sherry vinegar: 1 tsp, sugar: ½ tsp, olive oil, mixed greens: 8 oz, cucumber, tomato
3. 

   3

   Once water is boiling, add gluten-free gnocchi 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 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 , ½ cup of the reserved water (¾ cup for 4), half the parmesan cheese , 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.

   gluten-free gnocchi: 18 oz, butter: 2 tbsp, cream sauce base: 8 oz, parmesan cheese: 3/4 c
4. 

   4

   While gnocchi cook, in another large pan , heat butter 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.

   butter: 2 tbsp
5. 

   5

   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.

   gluten, cream
6. 

   6

   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 and salad on the side.

   mixed, cucumber, tomato, salmon: 20 oz