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!

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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.

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