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Gnocchi In Pecorino Sauce

Gnocchi in Pecorino Sauce with Guanciale

Author: Chef Marco Granato of La Villa Del Re

Serves: serves 10

Ingredients

Instructions

To make the gnocchi:
Boil the potatoes in water with the lemon peel for 20 minutes.
They should be cooked on the outside, but will finish cooking in the oven, which will also dry out some of the water.
After boiling, drain the potatoes and put them on a baking sheet and cook in the oven at 350 degrees for 30 minutes.
After cooking, pass the hot potatoes through a potato ricer or a sieve and spread them out on a cookie sheet.
Mix the riced potatoes with the flour, the fecola, the eggs and a bit of salt. Form the mixture into ropes, then cut each rope into small pieces to make the gnocchi.
To Make the Pecorino Cream Sauce:
Cut the cheese into small pieces, then put the butter and half the cheese into a pan over low heat until melted. Add the flour, making a roux, then add the milk, stirring constantly. Add the rest of the cheese and stir, letting the cheese melt, while adding salt and pepper to taste. If the sauce is too thick, add a bit more milk until reaching the desired consistency.
To Finish:
Cut the leek into small pieces.
Cut the guanciale into small pieces
Cook the leek in some olive oil at low heat for about 10 minutes. If it starts to turn dark, add some hot water or vegetable broth.
Add the guanciale until it’s slightly crunchy, then add the thyme, salt and pepper.
Boil the gnocchi in salted water, then in a separate pan with the sauce, gently stir the gnocchi in the pecorino sauce. Add the cooked guanciale and the arugula and serve on warm plates.

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