Gnocchi Cacio e Pepe and Black Truffle

Method

1. Boil the potatoes with skin until fork-tender, about 40 minutes.
2. Mash the potatoes while still hot using a potato ricer; discard the skins.
3. Add one egg and as little spelt flour as possible. Mix until a soft dough forms. Let rest for a few minutes to cool and lose excess moisture.
4. Meanwhile, toast black peppercorns in a dry pan until fragrant. Transfer to a mortar and grind coarsely.
5. Cut the pecorino cheese into small pieces.
6. In the same pan, add milk and heat until it just begins to bubble (around 90°C). Turn off the heat.
7. Add the pecorino and stir gently until melted and creamy. Be careful not to overheat to avoid curdling.
8. On a floured surface, roll the gnocchi dough into long ropes and cut into bite-sized pieces.
9. Bring a pot of salted water to a boil. Drop in the gnocchi; cook for about 2 minutes until they float to the surface.
10. Drain the gnocchi directly into the pan with the cacio e pepe cream. Toss gently to coat.
11. Plate the gnocchi and generously shave fresh black truffle on top.
12. Serve immediately.