Cacio e pepe gnocchi with mint and pea shoots

Method

1. Cook the gnocchi according to the pack instructions. Drain, reserving 100ml cooking water.
2. Melt the butter in a heavy-based frying pan, pour in the reserved cooking water, then whisk in the pecorino and the black pepper to make a cheesy sauce. Add the cooked gnocchi, stirring gently to coat (see tip). Divide between 2 bowls and top each with pea shoots and mint.