Gnocchi caserecci with red beetroot with carbonara, broad beans and pecorino cheese
x4
Ingredients for 4 people
400 g fresh broad beans
80 g “Pecorino romano DOP” or 100 g Sugosi® “I Grandi Classici” cacio e pepe sauce.
500 g Gnocchi caserecci with red beetroot
400 g Sugosi® “I Grandi Classici” carbonara sauce
EVO oil to taste
Salt to taste
Procedure
Clean the beans, remove them from their pods.
Soak them in boiling salted water, cool when cooked in water and ice, remove their outer skin.
Cut or grate the pecorino cheese or, as an alternative, melt the Sugosi® cacio e pepe sauce.
Defrost and keep the carbonara sauce warm.
Cook the gnocchi in plenty of salted water.
When cooked, drain and stir them in a pan with a little of the cooking water, EVO oil and the beans.
Pour the carbonara sauce into individual hot plates, arrange the gnocchi and finish with the pecorino flakes or cover with the cacio e pepe sauce.
SUGGESTIONS:
This preparation is a tribute to the Lazio territory, made in a practical and qucik way by using the two great Sugosi® classics, carbonara and cacio e pepe. The addition of other ingredients makes the recipe customisable in any context.
