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by Chef Luca Moretti
A comforting Italian classic where pillowy gnocchi are coated in a silky sauce made from sharp pecorino cheese, starchy pasta water and freshly cracked black pepper.
Bring a large pot of water to a rolling boil and season generously with salt.
Cook the gnocchi in the boiling water until they float to the surface, then continue cooking briefly.
Reserve a cup of the hot cooking water, then drain the gnocchi.
Return the gnocchi to the warm pot off the heat, add grated pecorino and a small amount of reserved water, stirring gently to form a creamy sauce.
Add freshly cracked black pepper and adjust consistency with more cooking water if needed. Finish with a drizzle of olive oil if desired.
Serve immediately while hot. Avoid reheating, as the cheese-based sauce can split and lose its texture.
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