Cacio e Pepe Gnocchi with raw prawns tartare

Clean the prawns by removing the head, shell, and vein with a small incision along the top.

Finely chop the prawns and add lemon juice, a drizzle of olive oil, a pinch of salt, pepper, and thyme.

Place the Pecorino Romano in a bowl and add some boiling water until you get a compact mixture.

Cook the gnocchi in boiling water and, once they float to the surface, transfer them into the bowl with the Pecorino.

Mix until a creamy sauce forms (if needed, add more cooking water). Add freshly ground pepper.

Serve the gnocchi hot, topped with the raw prawns.