It's one of the first courses that best represents our capital: few ingredients, lots of creaminess and quick to prepare!
Ingredients for 4 people- 500 g of Armando potato gnocchi
- 180 g of pecorino romano
- 4 g of black peppercorns
First, take a pot and fill it with water, then bring it to a boil.
In the meantime, finely grate the pecorino into a bowl and crush the black pepper in a mortar.
Now, take a pan, add the black pepper, and toast it over low heat. After 1 minute, pour in a ladle of water and leave the heat on for another minute. As soon as the water in the pot boils, add salt and cook the Armando gnocchi for 2 minutes. Then, sauté them in the pan with the black pepper for 1 minute. Turn off the heat and wait for the temperature to cool. Add the gnocchi to the bowl with the pecorino, add a ladle of the cooking water, and stir until creamy.
Plate up, add a sprinkling of pecorino and a pinch of pepper... enjoy!
