1. Cook the gnocchetti in plenty of salted water.
2. Clean and julienne the artichokes, leave them a few minutes in water and lemon
3. Steep the pecorino romano dop sauce with a few tablespoons of the pasta cooking water.
4. When the pasta is cooked, drain and stir off the heat with the pecorino sauce
5. Plate and define with the artichoke julienne, truffle carpaccio and a grind of black pepper.