GNOCCHI WITH CANDIED PEPPER, VEAL MARROW AND SEA URCHINS

INGREDIENTS (to serve 4)

500 grams of potato
150 grams of flour
20 grams of Parmigiano cheese
2 whole eggs
15 grams of fine salt a pinch of nutmeg
40 grams of spinach
4 spoons of sea urchin
12 petals of pealed pepper, oven roasted at 160 degrees with extra virgin olive oil for 2 hours
16 pieces of veal marrow.

PREPARATION

Steam the potatoes, peal them, mash them and mix them to form a paste with the flour, eggs, parmigiano cheese, salt and nutmeg. Shape the gnocchi, steam in salted boiling water. After draining off the water, fry them briefly in a non-stick pan with little butter until they are brown. Sauté the spinach with little oil and place in a flat plate. Put the gnocchi on the spinach; add the pepper, the veal marrow, and finally the sea urchin.