Gnocchetti a Coda de Soreca

Method

1. Prepare the dough: mix 500 g of 00 flour with 250 g of warm water and a pinch of salt. Knead until smooth.
2. Cover with plastic wrap and let rest at room temperature for at least 30 minutes to 1 hour.
3. After resting, divide the dough into pieces. Wet your hands and roll each piece into a thin rope, then cut or shape into small gnocchetti. Dust with rice flour to prevent sticking.
4. Toast black peppercorns in a dry pan until fragrant and easily crushed between fingers.
5. Add the toasted pepper to grated Pecorino Romano cheese.
6. Add a small amount of hot water (preferably pasta cooking water) to the pecorino mixture and stir vigorously with a whisk until a creamy consistency is achieved.
7. Cook the gnocchetti in boiling salted water until they float.
8. Transfer the cooked gnocchetti to the pecorino cream and toss gently with a rubber spatula, adding more pasta water as needed to adjust consistency.
9. Serve immediately with additional grated Pecorino Romano and freshly ground black pepper.