Gnocchi Cacio e Pepe

Gnocchi Cacio e Pepe

This recipe will have you singing "Mamma Mia" from the rooftop! It's a classic Italian favorite but with a healthy and colorful twist. Unlike traditional recipes, this rendition has gone green with spinach gnocchi. Spinach is an IBS-friendly green that provides a combination of phytonutrients, antioxidants, and flavonoids to help you live your best life. Try making them from scratch with potato starch and quinoa flour for kitchen-savvy individuals. For those looking for a more convenient yet still gut-happy option, simply opt for a store-bought gluten-free selection from either the frozen foods or fresh pasta section of your local supermarket. Use this recipe as a hearty side dish or add other vegetables to create a robust, colorful, and gut-friendly entrée. It's im-pastable not to fall in love with this recipe!

Makes: 2 servings
Serving Size: ½ mixture
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients for gnocchi cacio e pepe

  • 340 g (1 cup) gluten-free spinach (made with potato, rice, and gluten-free flour)
  • ¼ cup grated pecorino cheese or dairy-free alternative
  • 1 tsp cracked black pepper
  • 2 tbsp olive oil

Directions for gnocchi cacio e pepe

  1. In a medium pot, cook pasta according to package instructions.
  2. Add strained pasta, cheese, black pepper, and olive oil to the pot. Mix until fully incorporated.
  3. Serve and enjoy!

By providing your email address, you are agreeing to our privacy policy.

More on this topic

Nutrition facts

Per serving

  • calories: 397kcal
  • carbohydrates: 40.5g
  • fat: 20g
  • fiber: 7g
  • potassium: 410mg
  • protein: 12.5g
  • saturated fat: 5.5g
  • sodium: 866mg
  • sugar: 0.5g
Photograph by Melissa Halas. All rights reserved. Used with permission.

Disclaimer: IrritableBowelSyndrome.net does not provide any express or implied warrant toward the content or outcome of any recipe.


Join the conversation

or create an account to comment.

Community Poll

Have you taken our IBS In America Survey yet?