A pretty easy and quick dish (if you buy the gnocchi or make them before) with a great result.
Ingredients
- Homemade gnocchi 600 gr you can follow my recipe
- Pecorino romano 150 g
- Artichokes 2
- Black peppercorns
- Flour
- Lemon
Directions
- Clean the artichokes and slice them thinly. Put the slices in water with a little lemon for half an hour. After that, coat them in flour, ensuring that they are well covered, and then shake off the excess flour in a strainer.
- Deep fry the artichoke slices or use an air fryer at 200°C for 15-20 minutes. While they’re frying, boil some water for the gnocchi.
- Next, crush some peppercorns and toast them in a large pan on medium heat for a few minutes until you can smell their aroma. Then, add a ladle of hot water to the pan, followed by the grated pecorino cheese and pepper.
- Cook the gnocchi in boiling water and then add a little cooking water to the grated pecorino mixture. Use a whisk to mix everything well until a thick cream is obtained.
- Once the gnocchi start floating, drain them well and add them to the bowl with the pecorino mixture. Mix them gently.
- Finally, serve the Cacio e pepe gnocchi immediately, covering them with the fried artichoke leaves.
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