Kettle & Fire Gnocchi au Poivre

Crisp Pecorino Romano PDO pâte à choux gnocchi plated under a reduced au poivre sauce made with Kettle & Fire Beef Broth. A luxurious play on steak au poivre, reimagined in pasta form.

Why You'll Love Gnocchi au Poivre❤️

This is steak au poivre energy without the steak. The gnocchi are pâte à choux - poached until pillowy, then pan-crisped until golden and crisp on the outside. The au poivre sauce is built the way it should be: fond, wine, broth, cream, and an aggressive amount of cracked black pepper. The Pecorino Romano PDO goes into both the gnocchi and the sauce, tying everything together with a sharp, salty thread. It's elegant, deeply satisfying, and comes together in under an hour.

Tips and Tricks

• Reduce sauce until it lightly coats the back of a spoon.
• Poach gnocchi ahead and crisp just before serving.
• Always use freshly cracked pepper for intensity.

Variations

• Add seared steak slices under the gnocchi for a full au poivre tribute.
• Swap cream for crème fraîche for tang.
• Garnish with lemon zest for brightness.

Substitutions

• Kettle & Fire Beef Broth → Kettle & Fire Chicken Broth for a lighter sauce.
• Pecorino Romano PDO → Grana Padano (milder).
• Heavy cream → half-and-half (sauce thinner).

Best served with

• Bitter greens in mustard vinaigrette
• Toasted sourdough
• A glass of Nebbiolo or Pinot Noir

How to Store Leftovers

Refrigerate gnocchi and sauce separately up to 2 days. Reheat gnocchi in a skillet and sauce gently on the stove before combining.

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Gnocchi au Poivre

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Crisp Pecorino Romano PDO pâte à choux gnocchi plated under a reduced au poivre sauce made with Kettle & Fire Beef Broth. A luxurious play on steak au poivre, reimagined in pasta form.

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Active Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course, Pasta, Seasonal

Cuisine: Californian, French, Italian

Calories: 610

Ingredients Equipment Method Nutrition

Ingredients

  

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• 1 cup Water
• ½ cup Unsalted butter cubed
• 1 teaspoon Kosher salt
• 1 cup All-purpose flour
• 4 Eggs
• ½ cup Pecorino Romano PDO cheese x ½ cup grated
• 2 tablespoon Fresh parsley or chives finely chopped (optional)
• 2 tablespoon Unsalted butter x 2 tbsp for pan-crisping gnocchi
• 1 Shallot sliced
• 1 clove Garlic sliced
• 2 tablespoon Unsalted butter for sauce
• 1 Shallot minced
• 2 tablespoon Cracked black peppercorns
• ½ cup Dry white wine
• 1 cup Kettle & Fire Chicken Broth
• 1 cup Heavy cream
• ½ cup Pecorino Romano PDO cheese finely grated
• Sea salt x to taste
• 2 tablespoon Fresh parsley chopped (for garnish)

Equipment

• Medium saucepa
• Wooden Spoon
• Stand mixer with paddle attachment
• Piping bag or large zip-top bag
• Large pot for poaching
• Slotted spoon
• Large skillet or sauté pan
• Microplane

Method

 

Make the Pâte à Choux Base

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil until butter melts.
2. Reduce heat to medium-low, add flour all at once, and stir until dough pulls away from the sides.
3. Transfer to stand mixer with paddle attachment. Beat 3 minutes to release steam.
4. Add eggs one at a time, fully incorporating each.
5. Fold in Pecorino Romano PDO and herbs. Dough should be glossy and pipeable.
6. Transfer to a piping bag fitted with a round tip. Chill slightly.

Poach the Gnocchi

1. Bring a large pot of salted water to a gentle simmer.
2. Pipe pâte à choux directly over the pot, snipping 1-inch lengths into the water.
3. Poach in batches until gnocchi float, 2-3 minutes.
4. Remove with a slotted spoon to a parchment-lined tray.

Crisp the Gnocchi

1. Heat 2 tablespoon butter in a skillet over medium.
2. Add poached gnocchi in a single layer; cook until golden.
3. Add sliced shallot and garlic, sauté 2 minutes.
4. Transfer gnocchi to a serving dish.

Make the Au Poivre Sauce

1. In the same skillet, melt butter. Add minced shallot and cook 2-3 minutes.
2. Stir in cracked peppercorns; toast 30 seconds.
3. Deglaze with white wine, scraping fond. Reduce by half.
4. Add Kettle & Fire Chicken Broth and simmer until slightly thickened, 3-4 minutes.
5. Pour in heavy cream and Pecorino Romano PDO. Simmer gently, whisking, until reduced to a glossy sauce. Season with salt.

Nutrition

Calories: 610kcalCarbohydrates: 29gProtein: 6gFat: 51gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 143mgSodium: 610mgPotassium: 176mgFiber: 1gSugar: 4gVitamin A: 1930IUVitamin C: 4mgCalcium: 68mgIron: 2mg

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