Porchetta Gnocchi with Cacio and Pepper

30 min
4 portions


For the Gnocchi
250 g of Porchetta
75 g of Potatoes
50 g of Flour 00
Salt as needed

For the Cacio and Pepper Sauce
150 g Parmigiano Reggiano 30 months
100 ml of milk
Pepper as needed

Step 1 – Gnocchi

Grind the Porchetta and place it in a container.
Boil the potatoes, purée them and add them to the minced porchetta.
Mix everything together with the flour and salt and then create small balls.

Step 2 – Cacio and Pepper sauce

Finely grate the Parmigiano Reggiano aged 30 months.
Place the milk with the pepper on the heat and leave to reduce.
Blend everything and pass through a sieve.

Step 3

Cook the gnocchi in boiling water for a few seconds, place them in a pan and stir in the cream of cheese and pepper.

Source Istituto Alberghiero of Montecatini