Prepare your gravy
Create your own sauce to taste and bring it to temperature. Add 100ml of water. Don't be afraid to dilute the sauce too much.
Potato gnocchi filled with pecorino cheese and black pepper with crispy guanciale
- Potato gnocchi filled with Pecorino cheese and black pepper: 350 g
- Guanciale: 100 g
- Butter: 50 g
- Pecorino cheese: to taste
- Water: 100 ml
HOW TO MAKE THE SAUCE
In a non-stick skillet, place the diced guanciale, or lardons, and cook until crispy. Set some aside for the topping.
HOW TO MAKE THE GNOCCHI
In the same skillet, pour 100ml of water, butter and bring to a boil. Add the gnocchi and stir-fry for 3 minutes. Top with grated pecorino cheese to taste, guanciale and serve.