Cacio e Pepe Gnocchi
Preheat your oven to 180°C/356°F.
Bake your potatoes in a thick layer of salt for 40-50 mins until soft all the way through. You will know when you can slice it easily with a knife.
Meanwhile, separate one egg with the whites and yolks in separate bowls.
Once your potatoes are cooked, rub off the salt with a clean tea towel. Scoop the insides out with a spoon and pass them through a sieve. Put the potato flesh in a bowl and add in 80g parmesan cheese, flour, 1 whole egg, 1 egg yolk and a heaped tbsp of sea salt.
Mix very gently to combine, being careful not to overwork the mixture. Tip the dough onto a work surface and roll it into 2cm thick logs. Cut each log into small cubes, and roll them into balls. Push them off a gnocchi board or a fork to form ridges on the surface.
Bring a pot of unsalted water to a boil, and pop the gnocchi into the water. Bring the water back up to a boil, then reduce the heat. Cook until the gnocchi float to the top and then cook for a further 30 seconds and remove from the water.
Meanwhile, in a dry pan toast 1 tsp cracked black pepper for 30 secs on a low heat. Add in the butter and, once the butter has melted, add 3 tbsp of the gnocchi cooking water. Turn the heat up and let the mixture emulsify.
Turn the heat off and add in the cooked gnocchi. Grate in 10g parmesan cheese and toss together to melt the cheese – this will emulsify the sauce further.
Finish with a touch more pepper and a light coating of grated parmesan. Tuck in and enjoy.