I love this recipe because it is one of the first recipes I had to make on my own at cooking school. It comes from a region I love. where food is hearty, straightforward and uses what is local ...
Cook for a minute, then return the gnocchi to the pan and stir to coat in the sauce. Lay the shallots on top and sprinkle over the toasted buckwheat. Serve in warm bowls with plenty of parmesan.