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I don't really know what to call it. But I made Gnocchi with Parmigiano Reggiano and Guancialie
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So I was rummaging through my pantry the other night and decided to have some Italian for dinner.
I boiled up some Rumo Gnocchi then seared it with my homemade compound butter (garli&parsley) along with the rendered Guanciale fat.
After it was done to my likeness, I added Parmigiano Reggiano mixed a cup of pasta water and sprinkled in some pepper.
Viola!
Whatever this is, it was hearty and delicious.
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