Pecorino Romano PDO Gnocchi

These gnocchi transform a pâte à choux base into pillowy dumplings, poached until just set, then crisped in butter. Pecorino Romano PDO provides the salty backbone, while shallot, garlic, and lemon bring brightness and aroma.

Why You'll Love Pecorino Romano PDO Gnocchi

These aren't potato gnocchi. They're built on pâte à choux, the same dough behind cream puffs and éclairs, loaded with Pecorino Romano PDO and piped straight into simmering water. The egg-leavened dough is what keeps the inside light while the outside crisps up golden in butter. The technique sounds advanced, but it's pipe, poach, sear, nothing more. Pecorino Romano PDO seasons the dough itself and gets a second pass as a finishing shower on top, with shallot, garlic, and lemon keeping it bright without competing.

Tips and Tricks

• Keep poaching water at a gentle simmer to avoid splitting.
• Don't overcrowd the skillet-crisp edges need space.
• Pipe gnocchi directly over simmering water for efficiency.

Variations

• Add sautéed mushrooms or pancetta with the aromatics.
• Finish with a dusting of Aleppo pepper for subtle heat.

Substitutions

• Gluten-free flour blend can replace all-purpose flour (adjust liquid slightly).
• Butter can be swapped for olive oil in the finishing sauté.

Best served with

• Sautéed wild mushrooms
• Baby greens dressed in lemon vinaigrette
• Chilled white Burgundy or Chenin Blanc

How to Store Leftovers

Refrigerate cooked gnocchi up to 3 days. Reheat in a skillet with butter until warmed and crisped.

Common Questions

Pecorino Romano PDO Gnocchi

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Poached from pâte à choux, then pan-crisped in butter with shallot and garlic. Finished with lemon and a snowfall of Pecorino Romano PDO. Pillowy inside, golden outside.

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Prep Time 30 minutes mins

Active Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Italian-Inspired, Main Course

Cuisine: Italian, Seasonal

Calories: 252

Ingredients Equipment Method Nutrition Notes

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 grated
• 2 tablespoon fresh parsley or chives finely chopped (optional)
• 2 tablespoon unsalted butter for gnocchi
• 1 shallot sliced
• 1 clove garlic sliced
• ½ cup Pecorino Romano PDO cheese grated (optional garnish)
• ½ lemon juiced
• Salt to taste

Equipment

• Medium saucepan
• Wooden Spoon
• Stand mixer with paddle attachment
• Piping bag or large zip-top bag
• Large pot for poaching
• Slotted spoon
• Large Skillet

Method

 

Make the Pâte à Choux Base

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat until butter melts.
2. Reduce heat to medium-low, add flour all at once, and stir vigorously until dough pulls away from the sides of the pan.
3. Transfer to stand mixer. Beat on medium with paddle attachment for 3 minutes to release steam.
4. Add eggs one at a time, fully incorporating each before adding the next.
5. Fold in Pecorino Romano PDO and herbs (if using). Dough should be glossy, smooth, and pipeable.
6. Transfer pâte à choux to a piping bag fitted with a round tip. Transfer to the fridge to cool 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 with scissors or a knife.
3. Poach in batches until gnocchi float (2-3 minutes).
4. Remove with a slotted spoon to a parchment-lined tray. Chill if not using immediately.

Brown the Gnocchi

1. Heat butter in a large skillet over medium heat.
2. Add poached gnocchi in a single layer. Cook until golden and crisped.
3. Add shallots and garlic, sauté 2-3 minutes until aromatic.
4. Season with salt and lemon juice. Finish with Pecorino Romano PDO.

To Plate

1. Spoon gnocchi onto plates with the sautéed aromatics.
2. Grate additional Pecorino Romano PDO over the top.
3. Serve immediately, hot and crisp.

Nutrition

Calories: 252kcalCarbohydrates: 17gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 51mgSodium: 394mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 591IUVitamin C: 1mgCalcium: 14mgIron: 1mg

Notes

Storage: cooked gnocchi keep in the fridge for up to 2 days. Reheat by browning in butter, they'll turn gummy in the microwave.

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