Cacio e pepe gnocchi
PersonalPoints™ per serving
This classic Italian-style sauce of cheese and black pepper is ridiculously simple to make and on the table in 10 minutes
Low Fat Spread
75 g, grated
15 g, coarsely ground
1 tablespoons, chopped
4 portion(s), to serve
- Cook the gnocchi in a large pan of boiling water according to pack instructions. Drain, reserving 150ml of the cooking water.
- Combine the spread and half the reserved cooking water in a medium pan. Stir over a low heat until the spread has melted. Gradually stir in the Parmesan and remaining water until the cheese has melted. Stir in the pepper and the gnocchi. Divide among 4 bowls, scatter over the parsley and serve with rocket.
To make this vegetarian, swap the Parmesan for vegetarian Italian-style hard cheese