List of Ingredients
- 1 LB. of potatoes
- 1 CUP of flour, plus extra
- 3 OZ. of shelled fava beans, plus extra
- 1 egg yolk
- Grana Padano, grated
- Pecorino Romano, grated
- unsalted butter
- mint
- salt
- mixed peppercorns (black, white, long pepper)
Method
Cook potatoes in a large pot of boiling water over medium-high heat until tender when pierced with a fork (around 45 minutes). Drain, peel, and mash.
Next, boil and mash the beans, chop finely with a knife (setting some aside for a garnish).
Place the potatoes and flour in a bowl and make a well in the center. Pour yolk, 2 Tbsp. Grana Padano and chopped fava beans in. Turn out dough onto a floured surface and gently knead until smooth.
Divide the dough into 4 pieces and roll each into a 1/2" rope. Slice diagonally to create small gnocchi shapes. Transfer to a floured tray.
Bring a pot of salted water to boil.
Toast 1 Tbsp. lightly crushed mixed peppercorns in a pan for 2 minutes. Add 3/4 cup water and boil for 2-3 minutes.
Filter the resulting “broth” and return to the pan. Emulsify with 2 Tbsp. butter.
Cook gnocchi until they float to the surface. Drain and transfer to the pan with the peppercorn broth. Add 2 Tbsp. Pecorino Romano and stir quickly to obtain a creamy sauce. Garnish with mint leaves, the remaining fava beans, and a grind of pepper.