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Gnocchi and leek cacio e pepe recipe

Gnocchi and leek cacio e pepe recipe

1 rating

This comforting gnocchi dish turns a handful of ingredients into an easy dinner for one. Cacio e pepe literally translates to cheese and pepper, we've added leeks here for extra flavour. Check out how to use up gnocchi in the tip beneath the recipe! See method

  • Serves 1
  • Takes 15 mins
  • 639 calories / serving


  • 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

  • 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


  1. 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. 
  2. Cook the gnocchi in lots of boiling water for 2 mins. Drain, reserving 75ml of the cooking water. 
  3. 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.

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