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.
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