Pecorino Romano PDO Gougères + Gnocchi

The gnocchi poach until they float, then go into a hot pan with shallot, garlic and lemon, and they come out crisp at the edges and soft through. The same batch piped onto a sheet pan and baked gives you the gougères, so one dough covers the cocktail hour and the table.

Tips and Tricks

• Use a damp spoon to flatten pointed gougère tips before baking.
• Keep gnocchi water at a gentle simmer to avoid splitting.
• Don't crowd the pan when browning - crisp edges need space.

Variations

• Add sautéed mushrooms or pancetta to gnocchi in final sauté.
• Finish gougères with a dusting of Aleppo or smoked paprika.
• Pipe smaller gougères for cocktail bites or larger ones for filling.
• Substitutions
• Gluten-free flour blend can replace all-purpose flour (adjust liquid slightly).
• Swap butter with olive oil for gnocchi browning if needed.
• Best served with
• Champagne or sparkling rosé (with gougères)
• Sautéed wild mushrooms or baby greens (with gnocchi)
• Chilled white Burgundy or Chenin Blanc

How to Store Leftovers

Gougères: Store in airtight container at room temp 1 day; reheat at 350°F for 5 mins.

Gnocchi: Refrigerate cooked gnocchi up to 3 days; reheat in skillet with butter.

Dough: Freezes really well in the piping bag, up to 3 months.

Notes

• You can freeze piped gougères before baking for future use.
• Chill gnocchi after poaching for a better pan sear.
• Always refer to the cheese as Pecorino Romano PDO - it's the defining ingredient of both dishes.
• For the cleanest gnocchi cuts, use a palette knife dipped in hot water.

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Pecorino Romano PDO Gougères + Gnocchi

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A single pâte à choux base yields two experiences: crisp, cheesy Pecorino Romano PDO gougères that shine as a cocktail-hour bite, and pillowy gnocchi, browned in butter with shallot and lemon, ready to anchor the table as a main dish.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Active Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Appetizer, French-Inspired, Main Course

Cuisine: French, Seasonal

Ingredients Equipment Method Notes

Ingredients

  

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Pâte à Choux Base

• 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

To Finish

• 1 shallot sliced
• 1 clove garlic sliced
• ½ cup Pecorino Romano PDO cheese grated, optional
• 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
• Baking Sheet
• Large Skillet
• Palette knife (recommended for gnocchi shaping)

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.

Pecorino Romano PDO Gougères

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Pipe 1-inch mounds onto baking sheet, spaced 1½ inches apart.
3. Bake for 10-12 minutes until puffed and golden brown.
4. Serve warm, optionally garnished with extra grated Pecorino Romano PDO.

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 a palette knife, scissors, or a small knife.
3. Tip: A palette knife is the best tool. Dip the tip in the simmering water before each cut for cleaner slices and easier release.
4. Poach in batches until gnocchi float (2-3 minutes).
5. Remove with 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. Gougères (Appetizer) - Arrange warm on a platter. Garnish with herbs and more Pecorino Romano PDO. Perfect alongside a glass of Champagne.
2. Gnocchi (Main) - Spoon onto plates with sautéed aromatics. Finish with lemon, Pecorino Romano PDO, and chopped parsley or chives. Serve as the centerpiece of the meal.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: gougères are best the day they're baked; store airtight at room temperature for up to a day and re-crisp in a 350°F oven for a few minutes. Cooked gnocchi keep in the fridge for up to 3 days, brown in butter to reheat. The dough itself freezes really well in the piping bag, up to 3 months.

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