GNOCCHI CACIO E PEPE

Serves four

INGREDIENTS

250g fresh potato gnocchi 100g pecorino, freshly grated 20g parmesan, freshly grated Freshly ground black pepper

METHOD

h Add the gnocchi to a saucepan of boiling salted water and cook until it rises to the surface – about two

to four minutes. h In a separate saucepan, add four tablespoons of the gnocchi cooking water and gradually add the cheeses, swirling the pan to emulsify the sauce. h Grind plenty of black pepper into the sauce. h Drain the gnocchi, reserving a cupful of the cooking water, and add the

gnocchi to the sauce, tossing it through until all the pieces are coated. Make sure the sauce is plentiful, and add a touch more of the cooking liquid

if needed. h Serve immediately.