Gnocchi with Cheese and Pears

Method

1. Prepare a bowl of cold water with lemon juice and the squeezed lemon piece.
2. Using a zester or grater, remove the yellow zest from the lemon. Set aside.
3. Peel the pear, remove the core, and cut into small cubes. Immediately place the cubes in the lemon water to prevent browning. Let soak for about 10 minutes, then drain.
4. Bring a large pot of salted water to a boil.
5. Crush about 10 black peppercorns using a meat tenderizer or the bottom of a glass.
6. In a large skillet or sauté pan, toast the crushed pepper over medium heat.
7. Grate the Pecorino Romano cheese. (It should be not too aged, slightly soft.)
8. Add a pinch of lemon zest to the pan with the pepper and toast for 30-40 seconds.
9. Add one ladleful of the boiling salted pasta water to the pan. Stir.
10. Cook the gnocchi in the boiling water until they float to the surface.
11. Using a slotted spoon, transfer the gnocchi directly into the pan.
12. Reduce heat to low. Add a small amount of the grated pecorino and a splash of pasta water. Toss the pan vigorously to combine, continuing without using a wooden spoon.
13. Continue adding pecorino and water in small amounts, tossing after each addition, until half the cheese (about 50g) is incorporated.
14. Turn off the heat. Add the drained pear cubes.
15. With the heat off, add the remaining pecorino, alternating with more pasta water, and toss until a creamy sauce forms.
16. Serve immediately, garnishing with a little extra lemon zest.