HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpring Gnocchi Cacio E Pepe
Spring Gnocchi Cacio e Pepe

Spring Gnocchi Cacio e Pepe

with Fresh Salad

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We've taken the classic Italian pasta dish and given it a little seasonal twist! Fresh asparagus, peas, and seared gnocchi in a creamy pepper sauce alongside a fresh garden salad show you that some of the best meals only take a few humble ingredients!

Tags:VeggieQuickOne PanOptional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

350 g



227 g


113 g

Green Peas

56 g

Spring Mix

1 unit


113 g

Baby Tomatoes

½ tsp

Black Peppercorns, crushed

½ cup

Parmesan Cheese, grated


66 g

Mini Cucumber

Not included in your delivery

2 tbsp

Unsalted Butter*





Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate108 g
Sugar22 g
Dietary Fiber13 g
Protein21 g
Cholesterol40 mg
Sodium1670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.

Heat Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 1 1/2 tsp extra-spicy!

Trim bottom 1-inch from asparagus and discard, then cut asparagus into 1/2-inch pieces. Halve tomatoes. Thinly slice cucumber.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then gnocchi. Cook, turning often, until golden-brown, 7-8 min. (NOTE: For 4 ppl, cook gnocchi in two batches, using 1 tbsp oil for each batch.)


When gnocchi is golden-brown, add 1/2 tsp crushed black peppercorns (dbl for 4 ppl) to the pan. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1-2 min. Add asparagus, peas, 2 tbsp butter and 1 cup water (dbl both for 4 ppl). Season with salt. Cook, stirring occasionally, until asparagus is tender-crisp and sauce is slightly reduced, 4-5 min.


While sauce is reducing, zest lemon. Juice half the lemon and cut the remaining lemon into wedges. Combine lemon juice and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add tomatoes, cucumbers and spring mix to the bowl, then toss to coat. Season with salt and pepper.


When asparagus is tender-crisp and sauce is slightly reduced, remove pan from heat. Stir in Parmesan and lemon zest until cheese is melted and both are fully incorporated. Divide gnocchi, salad and lemon wedges between plates. Season gnocchi with pepper, if desired.