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Gnocchi and leek cacio e pepe recipe

5 ratings

This comforting gnocchi dish turns a handful of ingredients into an easy dinner for one. Inspired by the Italian pasta dish cacio e pepe, we've added leeks here for a subtle sweet flavour. Check out how to use up gnocchi in the tip beneath the recipe! See method

Serves 1
Takes 15 mins
639 calories / serving

Ingredients

15g butter
3/4 tsp freshly ground black pepper
1 small leek, trimmed and finely sliced
200g gnocchi
30g Parmesan, finely grated
½ 60g bag rocket leaves, to serve

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2685kj
639kcal 32%
Fat
22g 32%
Saturates
14g 71%
Sugars
6g 7%
Salt
1.9g 32%

of the reference intake
Carbohydrate 83.6g Protein 21.7g Fibre 8.9g

Method

Melt the butter in a large frying pan over a low-medium heat. Add the pepper and leek and cook gently for 6-8 mins until softened.
Cook the gnocchi in lots of boiling water for 2 mins. Drain, reserving 75ml of the cooking water.
Whisk the reserved cooking water and Parmesan into the leeks to make a cheesy sauce. Tip in the gnocchi and stir to coat. Serve topped with the rocket leaves.

See more Recipes for one

Tip: Enjoy the remaining gnocchi with a pesto made from the remainder of the rocket leaves. The gnocchi can also be kept in a sealed bag and frozen.