[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Premium 12 month plans only. Offer ends 18/06/24. See terms.
Photo of Cacio e pepe gnocchi by WW

Cacio e pepe gnocchi

Total Time
10 min
5 min
5 min
Enjoy the classic Italian flavours of cacio e pepe with this quick and easy recipe, featuring tender potato gnocchi coated in a creamy sauce made from reduced-fat oil spread and parmesan cheese, with a generous amount of coarsely ground pepper for a bold kick. Garnished with fresh flat-leaf parsley, this dish is perfect for a comforting weeknight dinner or an elegant meal to impress guests. Simple yet satisfying, this dish brings a taste of Italy to your table.


Fresh uncooked potato gnocchi

500 g

Reduced fat oil spread

30 g

Grated parmesan cheese

75 g


15 g, coarsely ground

Fresh flat-leaf parsley

1 tbs, chopped


  1. Cook gnocchi in a large pot of salted boiling water according to packet instructions. Drain, reserving 150ml of cooking water.
  2. Combine oil spread and half the reserved pasta water in a medium nonstick frying pan over low heat until spread has melted. Add parmesan to remaining pasta water, then gradually add into the pan, stirring frequently, until the cheese has melted. Take pan off heat and stir in pepper and gnocchi. Divide cacio e pepe among 4 bowls and scatter over parsley.


Serve with a side of salad leaves or steamed veg.