---
title: Cacio e Pepe Gluten-Free Gnocchi & Shrimp
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cacio-e-pepe-gluten-free-gnocchi-and-shrimp-69df9c6068ee73d4d3008bdf
servings: 2
prep_time: 10 minutes
cook_time: 10 minutes
time_required: 20 minutes
difficulty: Easy
allergens:
  - Eggs
  - Milk
  - Shellfish
tags:
  - Quick
  - Easy Prep
  - Protein Smart
  - Gluten Free
  - Italian
rating: 4.5
rating_count: 13
source_chef: Avram Salzmann
image: "data/recipes/cacio-e-pepe-gluten-free-gnocchi-shrimp.jpg"
---
Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Prepare @shrimp{½%cup}(thawed if frozen) and grind @black peppercorns{1%tsp} to taste.

In a #small bowl{}, combine @dijon mustard{1%tbsp}, @sherry vinegar{1%tbsp}, half the @garlic{2%cloves}(minced), @sugar{½%tsp}, a large drizzle of @olive oil{2%tbsp}, @salt{to taste%salt}, and @black pepper{to taste%black pepper}. Add @shallot{1%unit}(finely chopped) and stir to combine.

Once water is boiling, add @gluten-free gnocchi{1%pkg} to pot. Cook, stirring occasionally, until al dente ~{3%minutes}.

While gnocchi cook, heat @butter{2%tbsp} and remaining olive oil in a #large pan{} over medium heat.

Add drained gnocchi, @cream sauce base{1%cup}, half the @parmesan cheese{½%cup}(grated), ½%cup reserved gnocchi cooking water, and a pinch of salt. Cook, stirring occasionally, until sauce has thickened slightly and gnocchi are coated ~{3%minutes}. If needed, stir in more reserved gnocchi cooking water a splash at a time until gnocchi are coated in sauce.

In a #large bowl{}, toss @mixed greens{2%cups}, @mini cucumber{1%unit}(sliced), and @tomato{1%unit}(diced) with as much dressing as you like until evenly coated. Season with salt and pepper.