Gnocchi

Cacio e pepe-style gnocchi with crispy leeks and an egg that cooks itself.
Gnocchi boiled and tossed in garlic, cracked pepper, and a heap of Parmesan, then stirred through starchy water till glossy.
Meanwhile, I cracked an egg into a warm oiled cast iron, turned the heat off, and just let it slowly set. White just cooked, yolk runny.
Plate it up: gnocchi, crispy leeks, egg on top, yolk sliced open to coat the whole thing. So simple. So good.

INGREDIENTS
• 250 g gnocchi
• 1 leek, thinly sliced
• Olive oil
• Cracked black pepper
• 1 clove garlic, minced
• ½ cup grated Parmesan
• 1 egg
• Salt

RECIPE
1. Boil gnocchi in salted water until just cooked. Reserve ½ cup pasta water.
2. Fry leeks in olive oil until golden and crispy. Set aside.
3. Lightly oil a cast iron pan and warm it. Crack in the egg, then turn off the heat. Let the egg slowly cook in the residual heat.
4. In the same pan as the leeks, heat olive oil, add garlic and cracked pepper. Scrape in any fond from pan.
5. Add drained gnocchi and toss to coat.
6. Stir in Parmesan and reserved pasta water until glossy and saucy.
7. Plate gnocchi, top with leeks and that softly set egg. Slice the yolk and mix it through.

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