Pepper and cheese potatoes’ gnocchi


Ingredients for gnocchi

  • Potatoes Kg 1
  • Flour g 250
  • Salt to taste

For the course

  • Potatoes’ gnocchi to taste
  • Pecorino Toscano PDO g 60
  • Pepper to taste
  • Tuscan oil PGI to taste
  • Salt to taste


Wash and cook the potatoes in boiling salted water, drain and smash. Let it cool down and work it adding salt and flour until it becomes a homogeneous mix. Let it rest for about 20 minutes. Prepare the sticks first and cut them in order to form the gnocchis’ shape. Cook them in boiling salted water. Drain and mix with oil, pepper and a lot of Pecorino Toscano PDO.

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