Cacio e Pepe Gnocchi

Method

1. Prepare the potato gnocchi dough by mashing boiled potatoes and mixing with flour until a smooth dough forms.
2. Roll out the dough and cut into small discs using a glass or cookie cutter.
3. For the filling: heat milk in a small pan, add grated Pecorino Romano and freshly ground black pepper, and stir until a thick paste forms.
4. Shape the filling into small balls (about 5 g each) and refrigerate until firm.
5. Place a ball of filling in the center of each potato disc. Seal the edges with floured hands to form a stuffed gnocco.
6. Bring a pot of salted water to a simmer. Gently boil the gnocchi until they float, then drain.
7. In a non-stick pan, fry the boiled gnocchi in a little butter or oil until crispy and golden on both sides.
8. For the pea cream: sauté finely chopped onion and diced guanciale in a pan. Add peas and a splash of water, then cook until the peas are tender and the mixture is creamy.
9. In a separate pan, fry additional guanciale until crispy for garnish.
10. To serve, spread a layer of pea cream on a plate, arrange the gnocchi on top, and garnish with crispy guanciale and extra grated Pecorino Romano if desired.