Cacio e Pepe Gnocchi with Asparagus, Peas, and Mint
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Ingredients & Equipment
What we send
- 8 ouncesasparagus
- 1/8 ouncemint
- 2 clovesgarlic
- 1/4 cupwhite wine
- 1 cuppeas
- 2 ouncesbaby spinach
- 1 poundgnocchi
- 3 packetsunsalted butter
- 2 ouncesgrated Parmesan cheese
- 1/4 teaspooncracked black peppercorns
What You’ll Need
- 10" large pot
- 12" large pan
- aluminum foil
Bring a large pot of water to a boil over high heat. Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise into ½-inch pieces. Pick 3 mint leaves, discarding stems (save remaining mint to flavor a glass of water). Stack mint leaves, thinly slice, and set aside for serving. Peel shallot, halve, and thinly slice.
Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add whole garlic cloves and shallot and cook until soft and shallot is translucent, about 3 minutes. Add wine and cook until reduced by half, about 2 minutes more.
Add asparagus to pan with aromatics, still over medium heat, and cook until softened and bright green, about 3 minutes. Stir in peas, ½ teaspoon salt, and ground black pepper as desired. Stir in spinach to wilt, about 1 minute more. Remove pan from heat and remove and discard whole garlic cloves. Transfer vegetables to a medium bowl and cover with foil to keep warm until ready to serve. Wipe pan clean for Step 5.
Season pot of boiling water generously with salt. Add gnocchi and cook, gently stirring to keep gnocchi from sticking together, until tender and floating to the surface, 2-3 minutes. Reserve ⅔ cup gnocchi cooking water, then drain and set aside.
Make cacio e pepe sauce
Heat butter in pan from vegetables over medium-high heat. When butter is foamy, add cooked gnocchi and stir to coat. Add reserved gnocchi cooking water and bring to a boil. Then, add Parmesan and cracked black pepper, stirring vigorously, until sauce thickens and becomes smooth, about 2 minutes (if your sauce is too thick, stir in 1-2 tablespoons warm water to loosen it). Remove pan from heat.
Add asparagus, spinach, and peas to pan with gnocchi and stir to combine. Taste and add salt as desired. Divide cacio e pepe gnocchi between serving dishes and garnish with mint. Dig in!