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

q.b.

Water

100

ml



Preparation

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.

guanciale

l

3 tips for a perfect dish

How to best prepare products mamma emma in 3 easy steps

1

Make your own sauce

Create your own sauce to your liking and bring it to temperature. Add 100 ml of water. Don’t be afraid to thin the sauce too much.

2

Add product

Once the sauce and water have returned to temperature, pour in a packet of mamma emma.

3

Pan fry for 3 minutes

Stir gently for about 3 minutes, the time needed for the sauce to thicken. If necessary, while cooking, add a little water to soften it.