Gnocchi with Four Aged Cheeses

Method

1. Coarsely grind black pepper and toast it in a pan over low heat, being careful not to burn it.
2. Bring a pot of salted water to a boil for the gnocchi.
3. Add a little pasta cooking water to the pan with the toasted pepper and raise the heat to medium-high.
4. Drop the gnocchi into the boiling water; as soon as they float to the surface, transfer them directly to the pan using a slotted spoon.
5. Add cold milk (goat or cow) to the pan and bring to a quick boil, stirring gently.
6. Finish cooking the gnocchi in the milk until they are tender and the sauce begins to thicken, then turn off the heat.
7. Gradually add the mixed aged cheeses, stirring constantly until fully melted and creamy.
8. If the sauce is too thick, add a little more cold milk and briefly reheat to adjust consistency.
9. Taste the dish; if it is too salty, add small cubes of fresh apple to balance the flavours.
10. Serve immediately, garnishing with pink peppercorns.