Past Recipes
Cacio e Pepe Gnocchi

Cacio e Pepe Gnocchi with Asparagus, Peas, and Mint

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Recipe Details


On a vacation to Rome, Chef Elana couldn’t get enough of cacio e pepe pasta, a simple yet sensational dish of noodles slicked in a silky cheese sauce with plenty of black pepper. In this repeat favorite recipe, we’ve applied these straightforward flavors to a seasonally inspired gnocchi dish, with crisp asparagus, peas, and fragrant mint. Pillow-soft gnocchi, spring veggies, and an irresistible cheese sauce—what could be more perfect? 


  • Vegetarian
  • Stovetop Only
  • Quick Prep

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 720
  • Protein 24g
  • Total Carb 94g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • asparagus
    8 ounces
  • mint
    1/8 ounce
  • shallot
  • garlic
    2 cloves
  • white wine
    1/4 cup
    white wine
  • peas
    1 cup
  • baby spinach
    2 ounces
    baby spinach
  • gnocchi
    1 pound
  • unsalted butter
    3 packets
    unsalted butter
  • grated Parmesan cheese
    2 ounces
    grated Parmesan cheese
  • cracked black peppercorns
    1/4 teaspoon
    cracked black peppercorns

What You’ll Need

  • 10" large pot
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.  

  2. Sauté aromatics

    Sauté aromatics

    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.

  3. Cook vegetables

    Cook vegetables

    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. 

  4. Cook gnocchi

    Cook gnocchi

    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.

  5. Make cacio e pepe sauce

    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. 

  6. Plate gnocchi

    Plate gnocchi

    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!

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